September Recipe: Blackberry Good Stuff
Here in the U.S., it’s blackberry season. In the Pacific Northwest, where I live, blackberries are everywhere. I pick them and freeze, so that we have blackberries all winter long. Freezing is so easy! Just pick, spread on a cookie sheet and freeze for several hours. Then pour into a freezer container.
One of my favorite recipes is a cobbler I call Blackberry Good Stuff. Once you try it, you’ll be hooked. This recipe calls for an 8 x 8 inch pan, but I like to make more than that… my family demands it! 🙂 If you want to make a bigger batch, double the crust recipe and use a 9 x 13 inch pan.
Preheat oven to 375 degrees.
1 cups quick-cook oats
1/2 cup unbleached flour
1 cup sugar
Cut in 1/2 cup soft butter until crumbly.
Spread half this mixture in an 8 x 8 lightly greased pan. (Note: This stuff sticks, so greasing is essential. When I made this recipe last week, I substituted parchment paper instead and it worked, too.) Bake the crust at 350 for 10 minutes. While baking, mix filling:
2/3-1 cup sugar
1/4 cup flour
1 1/2 Tbs lemon juice
t tsp tapioca
Pour over and mix gently with:
4 heaping cups fresh blackberries (actually, any berry should work)
Pour berries evenly over partially-baked crust. Sprinkle the remainder of the crust over the berries. Bake 45 minutes.
To die for! Great warm or cold, served plain or with vanilla ice cream.