
Our blackberries were very plentiful this year. Besides just eating them off the vine, we made all sorts of yummy treats. We tried a new recipe for Blackberry Cobbler and were not disappointed.

BLACKBERRY COBBLER
Filling:
6 cups blackberries
1/3 cup sugar
1 Tbs. flour
1 tsp. grated lemon zest
Pinch of salt
Topping:
1 & 1/4 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1/2 cup buttermilk
3/4 stick unsalted butter, melted and cooled
1/2 tsp. vanilla
Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
Filling: Gently toss the berries in a bowl with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
Topping: Stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.