Typically to me, the word “picking” means finding something fabulous in not so fabulous places (i.e. my Henredon coffee table from a junky farm sale). However, this weekend I did a completely different type of pickin’…. and boy did it produce some sweet results. At a farm nearby, we found bush after bush with the prettiest blackberries I’ve ever seen. The deer who frequent this bush with the afternoon munchies are definitely going to be pissed when they see how many we picked. Speaking of deer, if anyone knows how they can get the berries off the bush without bleeding and dropping the “f bomb” several times, please let me know… it’s boggling my mind!
Although it’s not the most attractive bush in the world, it definitely produces one of the sweetest fruits. I think if I could get over the seeds, it would by far be my most favorite!
The thorns surrounding this bush are very painful so we had to grab the top of the berry and pull. Thank you to my beautiful hand model.
So what to do with all of these Blackberries? Since I had about 2 quarts I narrowed it down to either jam or cobbler and of course I chose both! Since I also ambitiously decided to make a fabric covered headboard (post coming later this week, so excited to share!) and paint the guestroom on Sunday, I only had time to make the cobbler. Here’s my favorite cobbler recipe from an old cookbook JD’s grandma gave me. Thanks Effie! This recipe is as sweet as you
- 1 cup all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons melted butter
- ½ cup milk
- 1 qt. blackberries cooked with 1 cup sugar and ½ cup water
Cook the blackberries with 1 cup of sugar and 1/2 cup of water. (Important Tip: After the Blackberries are cooked, I typically use a strainer to separate the juice from the berries. If you don’t feel your cobbler has enough juice from just the berries, then add a little from the juice you strained.)