Pioneer Woman: Patsy's Blackberry Cobbler

Confession: I have never before made a cobbler.
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.

It's light and tasty -- not at all a heavy cobbler.  I was a bit worried that this would be too dense for a summertime dessert, but that's not the case at all.  This is about as light a cobbler as I've ever had.

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.

I don't really know what more to say except that I loved this last night for a nice, warm dessert, and I ate it for breakfast this morning and loved it then, too.  All I did last night was cover it with waxed paper and then tin foil and leave it on the counter -- twenty seconds in the microwave was all it took and it was right back to last night's right-out-of-the-oven goodness.  (I am sure my parents are wondering if I have turned into my grandmother, what with the waxed paper before the tin foil, and the answer is no, I have not; but I didn't want to risk any reaction between the berries and the foil, so I buffered it with the waxed paper.  Plus, I wrapped the cobbler when it was still warm, and I thought the waxed paper would absorb any condensation on the foil so water wouldn't drop onto the cobbler and make it gooey by the morning.)

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
Bread Flour
Cake Flour
Wondra
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. 

--Jen

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