I included this recipe because when your dad would make cobbler, he would go to my cookbooks (which Adam has since donated to Deseret Industries) and one of them was a Betty Crocker Cookbook. I don’t know which recipe he used but I found this award winning cobbler recipe from Betty Crocker online.
Tip: Mix batter as gently as possible, and you’ll be rewarded with a tender and moist cobbler!
- 2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
- 1 cup sugar
- 1 cup Gold Medal® all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- Cream, whipped cream or ice cream, if desired
- In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
- In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
- Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Makes 8 servings. Can use half raspberries and half blackberries for a fun flavor combination.