Blackberry Cobbler

As I said before, 'tis the season...for blackberries. Our dessert at Tillicum Village was blackberry cobbler but I've come up with a better recipe and it's the BEST! It takes 4 cups of blackberries so Bruce went out picking yesterday again and came back eager for me to make cobbler. Then my brother and wife arrived from Boise, who plan to climb Mt. Rainier, (for the 4th time) so we had this cobbler for dessert. It's perfect with a little Hagen Daz vanilla ice cream...need I say more?

I got this recipe from one of my tucked-away cookbooks from 1994 called Wild and Free Blackberries - A Cookbook and Guide to Northwest.

The whole cookbook is for blackberries and it's one of my favorites. I think this is the best cobbler recipe in the chapter of Cobblers. There is also a chapter for Beverages, Breads and Cakes, Crepes, Jams and Jellies, Pies and Pastries, Puddings, and Sauces, Soups and Syrups. The recipes are a collection of blackberry recipes that the author gathered from neighbors and friends and then she ran ads in the newspaper asking for others to send her recipes. So, some of the recipes are a little sketchy and vague with not a lot of explanation. This recipe is like that so I'll add a little more detail to mine. The recipe is from Beth Brennan-Claseman from Seattle and is called Brennan's Blackberry Custard Cobbler.

Serves 6-8

3 eggs
1 cup sugar
1 Tbsp. flour
4 cups blackberries

Topping

1 cube butter or 1/2 cup
1/2 cup sugar
1-1/2 cup flour

1. Mix eggs, sugar and flour.

2. Carefully, fold in berries.

3. Put into a buttered 9 - inch square baking dish.

4. Make topping by melting butter, add sugar and blend in flour.

5. Sprinkle topping evenly over the berry mixture.

6. Bake approximately 35 minutes at 375 degrees. If you double the recipe, bake for 55 minutes.

Your friends and family will love you for it.

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