Wednesday, February 19, 2014

Blackberry Cobbler for a Crowd

Blackberry cobbler for thirty tonight (church dinner). These two pie plates, plus two big rectangular dishes. An excellent way to use up the fruit before summer rolls around again.

I usually stand by a cobbler made from sweetened fruit and topped with biscuits, but today I turned to the simpler "washday cobbler" traditionally made on Mondays in a busy household--butter melted in a pan, topped with a flour-milk-salt-baking powder batter, then topped with sweetened fruit. It sorts itself out during baking.

Here is a similar recipe.


Stickhorsecowgirls said...

Oh, I have such wonderful memories of my mother's blackberry cobbler--she made it in the old Southern way, just like her mother did. My family loves the biscuit type cobblers that have baking powder in them, (they ARE yummy), but my mom and grandmother made the type that you roll out (no leavening agent) and cut--kind of like rolled out dumplings. They get soft and doughy in the center under the filling, but the top layer is sprinkled with granulated sugar and crisps up a bit in the oven. A couple of years ago, the African American cooks in our school cafeteria where I worked made fruit cobblers and they were exactly like moms! I couldn't believe my good fortune!

Fiona said...

Yum! I've made the kind where you put the fruit in a dish, top with dry cake mix and pour melted butter on top, sprinkle with pecans and put in the oven. Somehow that works, too!

Farrah said...

Looks good!

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