My kitchen crew. Aren't they adorable?!
With such an abundance of berry goodness I couldn't pass up the chance to make a delicious cobbler! I am using the Fresh Fruit Cobbler from the Bread Bible by Beth Hensperger because I am in love with this not so little cook book and it's many wonderful bread (and bread-esque) recipes.You will need the following:
~4 tablespoons (1/2 stick) unsalted butter, room temperature
~1/2 cup sugar
~1 large egg
~1 cup unbleached all-purpose flour
~1 teaspoon baking powder
~1/4 teaspoon salt
~1/2 cup milk
~1 1/2 teaspoons pure vanilla extract (I like to use the alcohol free)
~About 3 cups of pitted, halved, sliced fruit (insert your cobbler dream fruit here)
~juice of 1/2 a lemon
~1/4 cup sugar mixed with 1 teaspoon ground cinnamon
Preheat the oven to 350 degrees farenheit. Grease and flour an 8 inch springform pan, two 6 inch springform pans, or an 8 inch square pan. In a bowl using a wooden spoon, cream the butter and sugar until fluffy. Add the egg and beat well.
In another bowl, combine the flour, baking powder, and salt.
In a measuring cup, combine the milk and vanilla extract.
Alternately beat the dry ingredients and the milk into the creamed mixture in 2 additions. Beat until just smooth and fluffy.
Spoon the batter evenly into the prepared pan.
Cover with all of the fruit to create a thick layer (for these blackberries that meant about 4 cups not the suggested 3), and drizzle with lemon juice (as i'm not able to eat citrus I omitted the lemon juice).
Sprinkle the cinnamon and sugar mixture evenly over the fruit.
Place the pan on the center rack and bake until the fruit is bubble and a cake tester comes out clean, 40-45 minutes for an 8 inch pan or 25-30 minutes for 6 inch pans. Serve from the pan or by slipping off the springform sides. A must in my house, homemade whipped cream. Enjoy!!!
(Please forgive the dates on the photos. My camera and I are in negotiations for behavior and the camera was feeling snarky this day.)