Forget Pillsbury!

Dripping...sweat........on the fruit farm....picking raspberries and blackberries!!! That's exactly what I was doing yesterday in Woodbine, MD and what a great experience it was! Pulling up to the farm, I thought about how carefree it is out there. Actually, I'm sure it's A LOT of work but I'd love just getting away for a day and picking berries til I drop. I can't wait to go back to pick some yummy apples next month! Everyone should check out Larriland Farm.

My fingers smell like vanilla right now and I am still picking out the "caviar" from my fingernails...but that's a different story...for the following blog!

Getting back on track, After spending a few hours on the farm yesterday and splitting up the berries, I came home with 2 full quarts of blackberries and a large container of raspberries. While picking, I immediately knew I was going to come home and make a pie. Although, I am not too, too fond of making pies...so when I was lounging around last night searching for recipes and NOT wanting to go out in the rain, I came across a blackberry cobbler recipe. It turned out I had everything in my pantry so it seemed like the perfect treat to make on a gloomy night.

The smell of blackberries and cinnamon quickly filled the air as I made the filling. Corn starch also became my best friend last night (and this afternoon) and at the same time, I realized I was making homemade biscuits.

Berries in the pot! Accompanied by sugar and cinnamon.

 

After adding corn starch and water to the berries, it looked jammy and thick.

The look of this cobbler filling made me want to make homemade jam more and more by the minute. I figured it couldn't be too hard and after getting some tips, I knew that's the next project I'd tackle in the morning. But first, I had to full on tackle this sweet blackberry cobbler.

After pouring the filling into an 8 inch square pan and dotting with butter cubes, I whipped up the biscuit mixture and dropped in chunks by simply using my fingers.

This right here doesn't necessarily look way too appetizing but the smell of the hot, jammy filling took over any other sense that would even be possible at this moment. It was ready to bake!

After waiting patiently for about 35-40 minutes, my blackberry cobbler was ready to be gobbled up. NOM-NOM.

...But not before whipping up some whipped cream from the whipping cream I just so happened to have in my fridge...soon I will be making this with HOMEMADE HARD-EARNED VANILLA EXTRACT!

GET IN MY BELLLAAAAYYY.

 Blackberry Cobbler (adapted from Taste of Home)

 Ingredients

• 3 cups fresh or frozen blackberries
• 1 cup sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cornstarch
• 1 cup cold water
• 1 tablespoon butter
• BISCUIT TOPPING:
• 1-1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1/2 cup 2% milk (I used skim)
• Whipped topping or vanilla ice cream, optional (I suggest making homemade because it's SOOOOO easy :))

Directions

• In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter.
• For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
• Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream. Yield: 9 servings.