Not only did this cobbler win a Best in Show Ribbon, it also won First Place and Champion ribbons.
Best in Show Blackberry Cobbler
by Judi Harris
Preheat oven to 350 degrees.
Bottom layer
1/4 cup butter, softened
1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 cup whole milk, plus 1 tablespoon milk **
Mix the above ingredients like cake batter. Spread on bottom of a 9-inch greased pan.
Top layer
2 cups blackberries (fresh or frozen. If using frozen, thaw first, then drain liquid and save it to use with the water)
1/2 cup sugar
1 cup water (or blackberry juice if you used frozen blackberries. Just make sure you have 1 cup of liquid to use).
Using your hands, place the blackberries on top of the batter. You want to try and have a blackberry in each bite. Sprinkle the sugar over the the blackberries, then pour 1 cup of water (or blackberry juice if you used frozen blackberries) on top.
Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
Serve with french vanilla ice cream or whipped topping or both!
** Depending upon where you live, you may need to use more milk to make a smooth batter. I live in a very dry climate and sometimes, depending on the weather, I need to add more milk to make the batter pourable.
*Note - this same recipe can be used with apples, apricots, or peaches. If these fruits are used, place them on the bottom of a greased pan, batter on top and then sugar and water over all.
You may substitute boysenberries or huckleberries instead of using blackberries.
Best in Show Blackberry Cobbler
by Judi Harris
Preheat oven to 350 degrees.
Bottom layer
1/4 cup butter, softened
1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 cup whole milk, plus 1 tablespoon milk **
Mix the above ingredients like cake batter. Spread on bottom of a 9-inch greased pan.
Top layer
2 cups blackberries (fresh or frozen. If using frozen, thaw first, then drain liquid and save it to use with the water)
1/2 cup sugar
1 cup water (or blackberry juice if you used frozen blackberries. Just make sure you have 1 cup of liquid to use).
Using your hands, place the blackberries on top of the batter. You want to try and have a blackberry in each bite. Sprinkle the sugar over the the blackberries, then pour 1 cup of water (or blackberry juice if you used frozen blackberries) on top.
Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
Serve with french vanilla ice cream or whipped topping or both!
** Depending upon where you live, you may need to use more milk to make a smooth batter. I live in a very dry climate and sometimes, depending on the weather, I need to add more milk to make the batter pourable.
*Note - this same recipe can be used with apples, apricots, or peaches. If these fruits are used, place them on the bottom of a greased pan, batter on top and then sugar and water over all.
You may substitute boysenberries or huckleberries instead of using blackberries.