Published: Mar 11, 2016 by Tracy
It’s almost that time! Wild blackberries will be here soon! The first day of blackberry picking is like a holiday at our house.
FF is usually the first one to find them. He goes outside and when he returns, an hour later, he has the telltale purple grin. Then the kids all follow him outside like the Pied Piper. It’s cute really (until laundry time).
When we first found out about the blackberry patches around our property, I was really nervous about picking and eating. FF, who is never nervous about anything, wanted to prove their safety so he gobbled up a bunch as I spent an hour researching at Google U. Turns out, most of the trusted sites out there that I found said blackberries are one of the easiest to identify and are rarely mistaken for something else. I wanted to be extra safe though - so I watched FF to make sure he didn’t keel over. After a couple of days with FF acting no more goofy than usual, I was more at ease.
Blackberry pickin’ was ON!
Aside from the aforementioned laundry time, blackberry season is also the time to start making the blackberry cobbler. Because nothing says the start of spring than lots of sugar and purple-stained fingers.
Here’s a recipe for cobbler that’ll make use of all your wild blackberries.
Wild Blackberry Cobbler
Wet ingredients:
- 3/4 cup milk
- 1/2 cup melted butter
- 1/2 tsp vanilla
Dry Ingredients:
- 3/4 cup white sugar
- 1/4 cup light brown sugar
- 1 cup self-rising flour
Fruit:
- 2 cups wild blackberries
Instructions:
- Preheat oven to 350 degrees. Make sure rack is in middle or bottom slot.
- Mix wet ingredients together until thoroughly combined.
- Sift together dry ingredients in a separate bowl.
- Slowly mix wet ingredients into dry ingredients, a little at a time, until all are thoroughly combined with no lumps.
- Put wild blackberries, spread evenly, at the bottom of a buttered pan.
- Pour batter over the blackberries.
- Bake for 45 minutes to an hour, until nice and brown.
