Jul 25, 2011

A Different Kind of Pickin'

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!

Although the red berries are pretty, they are definitely not as good as the black berries… plus they’re called Blackberries not Redberries so give them a little time.

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.

Jackpot. Good find Mama!

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 :)

Blackberry Cobbler


  • 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


Wash the blackberries thoroughly.

Combine the first six ingredients and pour into a greased 9 inch square baking pan.

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.)

Pour the cooked berries on top of your batter.

Bake at 400 degrees for 30 minutes. Cool before digging in! Pair with a scoop of vanilla ice cream or a cold glass of milk. Yummmmm…..



  • I like Effie’s recipe but mine is easier. If you come again this weekend I bet some of those redberries will be blackberries! You are so smart and sweet!

  • I like Effie’s recipe but mine is easier. If you come again this weekend I bet some of those redberries will be blackberries! You are so smart and sweet!

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I'm Jamie, just one new mama organizing her way to a sweeter and happier home

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