i like to think if i don't add as much sugar or butter as the recipe states, it will allow me to have 2 servings, which i did. luckily it didn't interfere with the taste one bit. i also added a dash of cinnamon. this is really easy, and so very good. we only had light cool whip in the fridge, but i would have loved some vanilla ice cream. and i made mine in a pie dish as you can see. j had to leave for sacramento to work for the week, and he commented that he liked that i made this just as he was leaving, so i'd be the only one finishing it. um, yes? he had 2 large servings before he left to help take care of his share.
(this cobbler won the grand prize in the “Betty Crocker Recipes from the Soul” recipe contest)
- 2 1/2 cups fresh or frozen (thawed and drained)
- 1 cup sugar (i used 3/4 cup)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted (i used 3/4 of a stick)
- Cream, whipped cream or ice cream, if desired (love how they say 'if'- of course it's desired!)
- In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
- In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
- Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.