Summertime blackberry cobbler

Fri, 07/31/2020 - 1:00pm
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One of my favorite childhood memories growing up summers on Block Island was going blackberry picking. I would start eyeing the bushes with their silvery leaves in early July when they flowered to determine where the berries would be best that year. I watched the flowers turn to green berries, then red, and in early to mid August beautiful plump blackberries weighed the branches down.

I always tried to pick a cloudy day to go picking so I could wear long pants to avoid as many scratches from the thorny branches as possible but, ultimately, I still ended up tattooed in a patchwork of small scrapes that I knew, on the next sunny day, would sting as I plunged into the salt water at Scotch Beach.

Walking down Corn Neck Road with my favorite blackberry-picking-pitcher in hand, I was on a mission. I knew the prize would be blackberry cobbler and, if the bounty was good that summer, blackberry jam to last the winter. I took this job seriously, tamping down branches, balancing on stone walls, and wading into the prickery shrubs to get every last luscious berry. Eating only a few of the plumpest berries was a discipline I learned, but today it is still a struggle to wait…. But it is always worth it.

Block Island blackberry cobbler is probably my favorite dessert and I still use the recipe my mom and my Aunt Laura made every summer when I was growing up. It is very simple, but sooooo verrrry goooood!

BLACKBERRY COBBLER

6 to 7 cups blackberries

1 3/4 cups sugar plus 5 Tbsp. sugar (divided)

3/4 cup flour

1 tsp. salt

Juice of one lemon

3 1/3 cups Bisquick

3/4 cup milk

3 Tbsp. melted butter

Preheat oven to 425 degrees. Spray 9”x 9” baking dish or deep pie plate with non-stick cooking spray.

Mix berries with 1 3/4 cups sugar, flour, salt, and lemon juice. Pour into the prepared baking dish.

Mix Bisquick, remaining 3 Tbs. sugar, milk and melted butter in a medium bowl. Drop mixture in heaping spoonfuls on top of the berries. Some berries will be exposed but just cover evenly with mounds of the batter. Bake for 25 to 30 minutes until browned and bubbly. Cut into the biscuit topping to make sure it is cooked through when you remove from the oven. If not, put back in for 5 more minutes until it is fluffy to the berries!

Serve hot with vanilla ice cream on top. Put on your sweatpants and get another serving!