Saturday, July 6, 2013

Culmination: Blackberry Cobbler

This is not a food blog (I know, you're shocked), and I don't think I've ever shared a recipe here before. With good reason. Love covers a multitude of frozen dinners, and my husband loves me a lot! Today is an exception. Since I can't send y'all the actual blackberries from Amore's garden, this seemed the next best thing. If you can find fresh blackberries at your local farmer's market or grocery store, I hope you enjoy this cobbler as much as we did.

Wits' End Blackberry Cobbler

Preheat oven to 375F.

Toss 6-8 cups of fresh blackberries
with 3 TBSP cornstarch
and 1 cup of sugar.
Spoon this mixture into lightly greased 9" square baking dish.

In large bowl, stir together 3/4 cup firmly packed brown sugar,
1/2 cup (which is 1 stick) butter, melted,
and 1/8 tsp salt.
Add 1 1/2 cups flour,
1 cup coarsely chopped pecans,
and 1 tsp cinnamon (or to taste).
Stir until blended.
Let this mixture stand 20 minutes or until firm enough to crumble into small pieces.
(I actually mixed the streusel up the evening before and chilled it in the refrigerator.)

Crumble streusel over berry mixture.
Bake at 375F for 30-35 minutes, or until bubbly and golden brown.
Serve warm.
(We kept the leftovers in the refrigerator.)

This recipe is adapted from two separate recipes in a Southern Living magazine from summer 2012. Plus a couple of tweaks of my own.

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