Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

World's Best Blackberry Cobbler

This is adapted from my friend, Evelyn Kress’s recipe.  Now if the berries are real sweet, you may not need the entire 2 cups sugar that you pour over the berries.   I made half of the recipe and baked it in an 8x8 pan. If using frozen berries, don’t thaw. Berries are full of antioxidants and have anti-viral properties, as well, so eat up!

World’s Best Blackberry Cobbler  -  You'll need
1/2 (1 stick) cup butter or margarine, room temperature,
1 cup sugar, 2 cups flour, 2 tablespoons baking powder,
1 cup milk, 6 cups blackberries,
1-1/2 to 2 cups sugar,
2 cups cold water.     

Preheat oven to 350. Beat butter and 1 cup sugar until fluffy. Stir flour and baking powder together. Pour flour into butter mixture and mix. Add milk and blend well. Spread into sprayed 9x13 pan. Pour blackberries on top. Sprinkle 1-1/2 to 2 cups sugar evenly over berries. Pour cold water over all. Bake until batter rises to the top peeking through berries and is golden brown, 45-55 minutes. Cobbler will be a bit runny at first but sets as it cools.

Tips from Rita’s Kitchen: - Add a couple of sliced peaches and mix with the berries.

More recipes, etc. on Rita's web site: www.abouteating.com  

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