August is a month that many people have a love/hate relationship with. It’s hot. It’s muggy. School starts back up. But the good news? Much of the local produce in the MOV is at its peak! With September and the fall season just around the bend, why not enjoy what Mother Nature has blessed us with? Literally, enjoy the local fruits of labor. Blackberries are overflowing at many of the area’s farm stands. So, satisfy your sweet tooth with a blackberry cobbler. Get crazy and add a scoop of homemade vanilla ice cream to accompany it. Savor summer and its last hurrah!
- 4 pints fresh blackberries
- 3/4 cup sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chilled butter, cut up
- 1 egg, lightly beaten
- 1/2 cup milk
Heat oven to 425°. Grease 13 x 9-inch baking dish. Combine berries, ½ cup of sugar, lemon juice and peel in a large bowl. Pour into baking dish.
Whisk flour, remaining ¼ cup sugar, baking powder, and salt in a medium bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces. Combine egg and milk. Stir into flour mixture until just moistened. Spoon over berries in small mounds.
Bake 35-40 minutes or until golden brown and juices bubble in the center (if browning too quickly, cover with foil during last 5-10 minutes). Serve warm – and enjoy!