You can’t go pick fresh blackberries and not make cobbler! While I was picking the berries I was trying to decide what I was going to make with them. I really wanted a cobbler, but really wanted cheesecake too. So I went ahead and made both!! This cobbler is a little bit different. Cobbler with a twist. I really like a crisp, but wanted to do a cobbler so I pretty much did something in between.
Why is this one different?
First, I wanted to keep with the fresh berries. I didn’t want an overly sugared cobbler. So the only thing that was added to the berries is a little bit of lemon juice. When it has baked and sat a little, it does produce more juice. But it has a very fresh berry taste and not loaded down with flour or cornstarch. Second, is all in the crust. All though I wanted to add some quick oats, I knew that would classify it as a crisp. So instead I added some graham cracker crumbs to the crumb mixture. Lastly, instead of mixing the butter with the dry ingredients, I just poured the butter over the top.
This was the perfect cobbler to side with a scoop of vanilla bean ice cream. These berries had such an aromatic smell and I couldn’t wait to take a bite of the cobbler with ice cream. I am not even a big ice cream fan, but the two together pair so well together I would definitely recommend having a pint of old fashioned vanilla bean ice cream ready.
Fresh Berry Picking
If you haven’t read and watched the video of my trip going to Hummingbird Berry Farm you can go here and catch up on all the fun I had. There is nothing better than fresh berries and it would be a great activity for the whole family. I made sure to pick my berries high so that the little ones would have plenty of berries to enjoy. Have you been to any farms where you had a chance to go pick berries or other items? Leave a comment below and tell me your favorite. If you have any suggestions
Fresh Blackberry Cobbler
- 4 Cups Fresh Blackberries
- 1 Tbsp Lemon Juice
- 1 Large Egg
- 1 Cup Sugar
- 1 Cup Flour
- 1/2 Cup Graham Cracker Crumbs
- 6 Tbsp Butter, melted
- 1 Scoop Vanilla Bean Ice Cream, optional
- Preheat oven to 375˚. Place blackberries in a lightly greased 8 inch square baking dish or a dish of equal size; sprinkle with lemon juice. Set aside.
- Stir together egg, sugar, flour and graham cracker crumbs in a medium bowl until mixture resembles coarse meal.
- Sprinkle over berries. Drizzle melted butter over topping.
- Bake at 375˚ for 35 minutes or until lightly browned and bubbly. Let stand for 10 minutes.
- Serve warm with a scoop of Vanilla Bean Ice Cream.