Sometimes you just get a craving and you have to have it. The other night I was craving pie. Not just any pie, but blackberry pie ala mode.
Sadly, I was just too darn lazy to go to a restaurant to get some pie, and had no motivation what so ever to start a pie crust. So instead I did the next best thing: cobbler.
After digging through my freezer I found a bag of frozen blackberries hiding in the back. Score. We still didn’t have any ice cream, but that’s easily fixed by sending my loving husband to the store. And he did. Brownie points for that guy.
I haven’t made a cobbler in so long that I couldn’t even remember how. Thanks to the internet and all of my cook books, I came up with a fairly good recipe. I think the topping needs a bit more oats to make it perfect, but it filled that obnoxious craving that wouldn’t leave and we had super yummy cobbler.
Normally when I make pie, I would do everything by hand. That’s just too much darn work. Now that I’ve got this little second hand food processor, I find myself using it for so many things, like making cobbler topping!
I liked that this recipe was so quick and easy. I’ve never made a blackberry cobbler before and I love how cooking the berries beforehand made it cook in the oven a lot quicker than a pie would.
I’m impatient and want my dessert sooner than later.
It was delicious. It was everything I wanted. Lots of berries, sweet crust and yummy vanilla ice cream. This will have to be a staple in my cooking arsenal. Easier than pie but tastes just as good!
3/4 cup all-purpose flour
½ cup old fashioned oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into slices/cubes to make it easier
¼ cup cold water
1 bag frozen blackberries
2 tablespoons lemon juice
¼-1/2 cup sugar
2 tablespoons cornstarch
1/4 cup cold water
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and butter/flour a baking dish. Not quite sure what size I used, bigger than 8×8 but not quite 9×13.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup cold water just until mixture is evenly moist. (Or use your food processor, if you have one)
- In a medium sauce pan, add the berries, lemon juice and sugar. Cook over medium-high heat until berries are defrosted and bubbling. Mix together the cornstarch and cold water, then add to the bubbling berries and cook until it starts to thicken.
- Add the berry mixture to the baking dish and crumble the topping evenly over the berries. Put the baking dish on the foil lined sheet to catch the drips.
- Bake 25 minutes in the preheated oven, until dough is golden brown.