"Life was so simple when apples and blackberries were fruits, a tweet was the sound of nature, and facebooks were photo albums."-Carl Henegan
Since we are technically almost at the end of berry season (late summer to end of September), I was tempted to bring home some of these gorgeous blackberries for a fruit dessert. Not having a ton of of time to bake, I tried to find the quickest and easiest dish and a cobbler was definitely it. I followed this recipe from Pioneer Woman and the process was simple and the results delicious. Living in Texas, I have eaten tons of cobblers (or so I thought), but I'll be honest I'm not sure I truly knew what a cobbler was before I made this one. I'm actually still not sure. Apparently what I thought was a cobbler could have also been a clafoutis, pandowdy or a crisp. Or maybe it was a crumble or a buckle? And then there's my personal favorite, the slump. People take their baked fruit dishes very seriously as can be seen here.
The recipe recommends self rising flour but if have regular all-purpose flour like me, all you need to do is add one and a half teaspoons of baking soda and a half teaspoon of salt to the one cup of flour. Also, the sugar on top can be cut down as well. This cobbler, like most crisps, pandowdys, crumbles, buckles (or anything with gooey fruit and a golden buttery crust) is perfection served warm with a large scoop of vanilla bean ice cream.
image source: SD
-SD
