Fact: I love cobblers, especially warm apple cobblers.
Idea: Make this cobbler, pronto!
PW: Patsy's Blackberry Cobbler
Verdict: Easy, quick, and delicious
Cook it again: Absolutely, and I'll try other berries, too
Cost Factor: Blackberries.
I've got two words for you: Easy, tasty. Okay, make that three words: light.
Jennifer over at Come Rain or Come Shine said she's made this a whole bunch and it works with any berries. I believe it.
It's easy -- milk, self-rising flour, sugar; add the berries; cover with sugar; bake.
|The top gets a sprinkling of regular old sugar to bake into the crust. The blackberries are all sitting on the batter, but they sink as it bakes.|
|10 minutes before it's done, you sprinkle a little more sugar on the top. This is when it was totally done. The sugar really is melted despite not appearing that way.|
One thing I did have to do for this was to buy self-rising flour. So now my pantry has:
00 Flour (extra-fine Italian flour for pasta-making)
All Purpose Flour
and now, Self-Rising Flour
Before you ask, yes, I use it all. But even I admit that it's a little crazy. Of course, I also have granulated sugar, confectionary sugar, dark brown sugar, decorating sugar, "muffin" sugar (raw sugar, and it has a fancy name that escapes me at the moment), and light brown sugar, so maybe it's not that strange. I bake and cook a lot; I need lots of different-but-similar stuff.
|Delicious enough that I'm now going to go scoop myself some more.|