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Double Fruit Blackberry Cobbler

For Father’s Day, my husband wanted a blackberry cobbler.  I have made them for him a long time and I have seen the recipe in many of my cookbooks and they have been altered just a little.  Maybe the recipe would add a little more sugar, less flour or less fruit than I had been using in my version.  I learned to make this cobbler when I was growing up and it is one of the few recipes that I can make without following a recipe. When we went to the Farmer’s Market on Saturday in downtown Hickory, I bought two quarts of blackberries.  They were so good and a little tart even though they were domestic blackberries.  The wild blackberries that grow in the fields all over the South are the very best.  Due to development and growth the wild blackberries are going away.

For the finished product and I went back to my original recipe and doubled the amount of fruit.  That is up to your discretion as to whether you want more crust or more fruit.  I thought this was simply delicious and the fruit had such a thick consistency.  Here is the super easy recipe and it can be used for so many fruits in the summer.  It is also good with canned or frozen fruit in the winter time.

Easy Double Fruit Cobbler

4 cups of blackberries or the fruit of your choice  (original recipe called for 2 cups of fruit)

1 cup milk

1 cup sugar or 1/2 cup of baking splenda

1 cup self rising flour

1 stick of margarine or butter

Preheat oven to 350 degrees.  Melt one stick of margarine in a 10 inch baking dish.  Mix together milk, sugar or splenda and flour.  Add to the margarine.  Add the blackberries or fruit to the dish.  Bake at 350 for about 40 minutes, until golden brown.

I hope you enjoy this and all the wonderful fruits of summer.

2 responses »

  1. Looks good. Do you know where the name cobbler comes from? We don’t have these over in Europe, though I’ve seen them feature a lot on American blogs (and on tv shows).

    • A cobbler is usually a fruit dessert with only one crust on top. The topping is usually more cake-like than a pie crust. The only reason I can find for calling it a cobbler is because the top isn’t smooth and has a more cobbled look than a traditional two crust pie. If anyone else has any ever heard of why we call it a cobbler in the US, please share the infoprmation with us.


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