{"id":101,"date":"2013-09-02T16:09:31","date_gmt":"2013-09-02T16:09:31","guid":{"rendered":"https:\/\/annroth.net\/blog\/?p=101"},"modified":"2013-09-09T17:42:07","modified_gmt":"2013-09-09T17:42:07","slug":"101","status":"publish","type":"post","link":"https:\/\/annroth.net\/blog\/recipes\/101\/","title":{"rendered":""},"content":{"rendered":"

September Recipe: Blackberry Good Stuff<\/p>\n

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.<\/p>\n

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! \ud83d\ude42 If you want to make a bigger batch, double the crust recipe and use a 9 x 13 inch pan.<\/p>\n

Preheat oven to 375 degrees.<\/p>\n

Combine:
\n1 cups quick-cook oats
\n1\/2 cup unbleached flour
\n1 cup sugar<\/p>\n

Cut in 1\/2 cup soft butter until crumbly.<\/p>\n

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:<\/p>\n

Combine:
\n2\/3-1 cup sugar
\n1\/4 cup flour
\n1 1\/2 Tbs lemon juice
\nt tsp tapioca<\/p>\n

Pour over and mix gently with:
\n4 heaping cups fresh blackberries (actually, any berry should work)<\/p>\n

Pour berries evenly over partially-baked crust. Sprinkle the remainder of the crust over the berries. Bake 45 minutes.<\/p>\n

To die for! Great warm or cold, served plain or with vanilla ice cream.<\/p>\n

Enjoy!!<\/p>\n

\"blackberry<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":2,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/101\/revisions"}],"predecessor-version":[{"id":111,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/101\/revisions\/111"}],"wp:attachment":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/media?parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/categories?post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/tags?post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}