Monday, May 21, 2012

Blackberry Cobbler, Blackberry Sauce, and Deep Seated Dreams

Tell me just how sick this is:  I had a dream about blackberry cobbler.  A very vivid, very detailed dream about eating cobbler.  No, this isn't some messed up, deeply seated... ((Is it "seated" or "seeded?"  Hold on.  Googling.  Don't you love stream of consciousness writing?  Me too. Oh hell, apparently there is a raging linguistic debate on this topic.  In the sense I am using it, deep seated is correct, however, it is pronounced as "seeded."  Well, well, well.  Huh.))  As I was saying, this isn't some messed up, deeply SEATED metaphor for sex, creative angst, or unresolved issues with my father, it was just that:  Cobbler.  With blackberries.  And real whipped cream.  With blackberry sauce.   I need a Food Network intervention.  

This is so ridiculously easy, even a seven-year-old can do it.  In fact, it is so basic I have it memorized which is probably a bad thing because one day I'm dreaming of cobbler, the next day I'm making it in my sleep.  Recipe from the Pioneer Woman with a couple of twists.

What you need:

1 cup of flour
1 tsp of baking powder
1 pinch of salt
1 cup of sugar
1 cup of milk
1 stick of melted butter
2 cups of blackberries
**An additional 1/4 cup of sugar for the topping ((optional))

What you do:

Preheat the oven to 350.

Butter an eight inch square baking dish well.

Mix everything BUT the blackberries together.  Pour the batter into the baking dish.  Drop the blackberries in, attempting to spread them out so they are evenly distributed.  ((If you have just washed them, you don't need to dry them, just shake as much water off as you can.))  Top by sprinkling with an additional 1/4 cup of sugar if you want to.  I actually used a little less.

Bake for 60 minutes or until the top is golden brown.  


Want to make it really pretty?  Add a blackberry sauce drizzled over it or make one of those swirly plate decoration things for it.   This recipe is from  

What you need:

2/3 c. butter, melted
1 1/2 tbsp. cornstarch
1 1/4 c. sugar
Dash of salt
1/4 c. orange juice
2 c. fresh or frozen blackberries

What to do:

Start by melting the butter in a saute pan.  Add in the cornstarch and whisk them together.  Add all the remaining ingredients and cook over low heat, stirring constantly ((yes, this part sucks)), until it is thickened.  This will take at least ten minutes, maybe a little longer.  

Once thickened, run the sauce through a very fine mesh sieve to remove the seeds and the stems.  ((I didn't do this the first time I made it and I liked it fine.  I thought the seeds made it look cool.))  

Store in a tupperware container in the refrigerator.  This will make about 2 cups so you will have plenty left over for pancakes, French toast, ice cream, or random spoonfuls.  ((Once refrigerated, it gets kind of solid.  Just micro it for a few seconds to get the consistency back.))

Definitely top with real whipped cream and serve warm.


All right,  I have a bunch of things to accomplish this afternoon.  The fact that it is going to be 110 degrees is NOT helping.  GAH.  More cobbler, please.



  1. mmmmmm, this would be good with any berry really! YUM! YUM!

    I had a dream about a cake once but I'm not going to tell anyone about it until after I bake it! :-D

    1. Or with peaches? Make the cake already! I want to hear about it!