A while back I had a photo of the hedge by the road with the berry bushes in flower. They are not the standard blackberries...those are just flowering now.
I'm not really sure what kind they are since they were well established when we moved her over 20 years ago, but there are two kinds, both ripening at the same time. One kind has long, thin berries and they are very dark when ripe. The other has very rounded berries which are quite juicy and still have a red cast when ripe.
Today I picked enough berries to make a cobbler for dinner. I mixed the two types together. Usually I try to combine them with peaches in the cobbler, but peaches are still expensive since it is early in the season for them. For some reason the long thin and round reddish berries are earlier than usual, too.
A fruit cobbler is a fairly simple dish, especailly if you use pancake mix for the topping. A fresh berry one welcomes in the cobbler season. Once they are cooked, the berries are soft, sweet and give up lots of the juice that tastes so good with the cobbler topping and some rich cream or ice cream. Later in the season you can make it with regular blackberries, peaches, plums, apricots, and apples, too.
Since I will be gone again this weekend and will miss Breadchick's birthday, Happy Birthday!...this blackberry cobbler is for you! We joined the Daring Bakers the same month and you are a super baker. Wish I could eat it with you on your birthday, but I'll bet you'll have something wonderful that day.
Based on my Mom's peach cobbler
2 cups fresh blackberries (or frozen, but thaw first)
1/4 cup sugar (or to taste)
1/8 teaspoon nutmeg
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 tablespoon cornstarch
For the topping:
1 cup Bisquick or other pancake mix
3/4 cup buttermilk
1 tablespoon sugar
Preheat oven to 400 degrees F., Combine berries, sugar, nutmeg, lemon juice, lemon zest, and cornstarch in a shallow ovenproof bowl or casserole dish. Bake in the oven until hot and bubbly and juice thickens.
Mix the topping ingredients together. Batter should drop easily from a spoon. When the berries ar hot, open the oven, drop the dough on top of the hot fruit in globs, leaving small spaces between the dough. Sprinkle with additional tablespoon of sugar if desired. Bake for 25 to 30 minutes, until the topping is golden brown. Serve with cream or ice cream.
Since it is strawberry season, you can substitute equal parts of hulled, sliced strawberries and sliced rhubarb for the berries. Increase sugar to taste.