Brad wanted a blackberry cobbler. Easy enough. So Blair and I ran out to the pasture next to the barn to pick some blackberries.
Not so fast.
Brad killed the blackberry bushes. “I’m trying to make it look better around here.” That should have killed his chances of getting a cobbler, but being the sweet wife I am, we went in search of more blackberries.
We saw this big guy during our search for the maximum ripe berries in reach with minimum brush and snakes. He’s a gopher tortoise – Georgia’s state reptile. We get to see them every so often around here.
As you can see in his mouth, he was chomping on some greens. He’s the only photo evidence of our trip.
We left Mr. Gopher to go about his business and headed to the berries.
Picking wild blackberries with a toddler and two huge dogs in 90+ degree heat between a highway and watermelon field (neither of which you want the dogs in) is probably not the best idea. (Hence the lack of pictures.) But we did it and had cobbler after our Memorial Day supper tonight.
I use the cuppa cuppa cobbler recipe.
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter
2 cups fresh fruit, add 1/4 – 1/2 cup sugar (add 1/2 – 3/4 cup water to drier fruits like blackberries)
Preheat oven to 350. In the oven as it preheats, melt butter in an 8x8 dish. Mix together flour and sugar. Add milk. Add sugar to fruit and stir. Add water to fruit if desired. Add less water for drier cobbler and more for juicier cobbler. Remove dish from the oven and pour dough mixture over butter. Pour fruit in last. Fruit might stay on top; do not stir. Return dish to oven and bake 45 minutes.
Double this recipe for a 9x13 dish.