Every June and July, I keep a lookout to forage for the wild black berries that grow everywhere here. I love finding wild foods I can put to use, but I honestly only pick them for this dessert…Wild Blackberry Cobbler .
This is one of those simple throw-it-together desserts–it’s not always pretty, but always delicious served hot from the oven with vanilla ice cream.
Wild Blackberry Cobbler
TIME:
45 min
|
SERVES:
6-8 people
HARVEST:
Wild blackberries (also called Dewberries)
| INGREDIENTS |
|---|
| 2 cups blackberries |
| 1/2 lemon, juiced |
| 1/2 cup sugar |
| 1 cup flour |
| 1/2 cup brown sugar (plus some to sprinkle on top) |
| 2 tsp. baking powder |
| Pinch of salt |
| 1 Tbsp vanilla extract |
| 1 cup milk (I used oat or coconut milk) |
| 1/2 cup butter, melted |
DIRECTIONS:
- Wash your wild blackberries well to make sure there are no bugs or dirt.
- In your baking pan, mix together blackberries, lemon juice, and sugar. Set aside.
- In another mixing bowl combine flour, brown sugar, baking powder, salt, vanilla, milk, and butter into a batter.
- Bake in a 375-degree oven for 35-40 minutes, or until firm.
- Serve with vanilla ice cream or whipped cream.
NOTES:
- You can wash, dry, and freeze foraged wild blackberries for storage to make this recipe later in the season.
