We’re currently staying at my family’s beach house on Bainbridge Island (Washington State), enjoying the rocky beaches and cold, cold water of the Puget Sound. We’re also enjoying the delicious blackberries that grow wild everywhere around here — blackberries for breakfast, blackberry smoothies, blackberry jam, blackberries on ice cream… and blackberry cobbler! Yummmmm. I send my kids out every afternoon with a big bowl and they come back with purple hands and faces and mounds of fresh berries. Doesn’t get better than that!

Anyway, here’s the recipe we’ve always used. It’s taken from one of my very favourite cookbooks, Alice Bay, and it’s delicious!

Alice Bay’s Blackberry Cobbler:

1½ cups sugar
½ cup flour
1 teaspoon salt
8 cups blackberries
3 tablespoons lemon juice
3 tablespoons butter

BISCUIT TOPPING:

2 cups sifted flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
½ cup butter
2/3  cup milk
1 egg, slightly beaten

Preheat oven to 400°F.
Mix together sugar, flour, salt, berries, and lemon juice. Pour into a 13 x 9-inch baking dish, and dot with butter. Bake for 15 minutes, until hot and bubbly.
Meanwhile, make biscuit topping. Mix together flour, baking powder, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Add milk and beaten egg, and stir with a fork until blended.
When blackberry mixture is hot and bubbly, spoon biscuit mixture on top in 10 or 12 dollops. Return to oven for 20 minutes, until biscuits are browned. Allow to cool for at least 10 minutes before serving. Top with ice cream!

(Photo of cobbler is half of one recipe.)

Enjoy!

For a printable version of this recipe, click here.