On cool, rainy spring days, when the berries appear at the local farmer’s markets, I love to bake pies. It’s one of my favorite things to do. I love to bake pies more than almost anything. Almost anything.
More than that root canal I had last week for instance. The one where I had my mouth open so big and wide for an hour and a half that when it was over I tried to talk and couldn’t. I couldn’t talk because I was not able to bring my top and lower jaws together. My mouth was stuck open! I panicked, but fortunately the dentist did not. He massaged my jaw awhile, which brought tears to my eyes, and then I heard a loud crack and all was right with the world again.
I even like baking pies more than going to my new chiropractor. I’m having neck and shoulder pain from all the computer work I do. That computer work... combined with blogging, facebooking, online shopping... has taken its toll on the connective soft tissues in my neck and shoulders. I’m sure it also contributes to creating soft areas on my body that shouldn’t be soft. I never knew my neck could make such interesting noises. More loud cracking sounds. That was amazing! He also showed me a few exercises to do, and told me that it’s essential to take a short break every 20 minutes. My thought was, “I won’t get anything done.” Actually, a quick 10-15 second walk around my office and a change in position isn’t as hard as it initially sounded.
Which brings me to why I haven’t had a lot of time for pie baking on these cool, rainy spring days. So, when I found this blackberry cobbler recipe on The Pioneer Woman’s site, I whipped it up pronto.
Fresh, local blackberries were $8 for a teeny tiny container at my local grocery store, so I picked up some fresh, local frozen blackberries.
Melted some butter
Poured in some sugar
Found some of this self-rising flour in the back of my cupboard
Whisked together all these ingredients along with some milk. Poured that mixture into this pie dish. Sprinkled more sugar on top. Put it in the oven and waited for an hour.
And it looked like this when it came out. It was soft in the middle and just slightly crunchy on the edges. Perfect! It doesn’t get much easier than that.
While it was still warm, we spooned out generous servings of it and added a scoop of ice-cream on the side.
Yum. Yum.
Thanks Ree!
Quick. Easy. Delicious.
Here’s the official recipe:
The Pioneer Woman’s Blackberry Cobbler #1
(this must mean there’s another blackberry cobbler recipe coming soon?)
Ingredients:
1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour
1 cup Milk
2 cups Blackberries (frozen Or Fresh)
Preparation Instructions:
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
Enjoy!