We LOVE cobbler in my family. I was blown away at the amount of blackberries my husband, Doug, picked on Father’s Day. We are going to have blackberries to make pies until they reappear next year.
We got a “Food Saver” and here is a great way to freeze fresh berries. The issue is that when they are juicy and ripe, the juices will get sucked out when the bag is sealed. To prevent this, you need to freeze them first in a single layer of a pan like so…..
I froze mine over-night. Then, put them in bags and seal them up. I put about 5 cups per bag.
And then seal. The berries don’t get squashed and lose their juice:)
These are just a few of the packages I did this morning. I did also leave out some blackberries to make a quick cobbler.
There are primarily 3 types of cobbler – crust, biscuit, and batter. Batter is the easiest. However, it really should be consumed within a few hours of it coming out of the oven. This is usually not a problem at our house. These take really minutes to throw together and bake about an hour.
Blackberry Cobbler with Batter Crust:
1 Cup Self-Rising Flour
1 Cup - 1 & 1/4 C Sugar
1/2 Cup Butter (1 stick)
1 C Milk
2-3 C fresh blackberries
Combine the Self-Rising Flour and sugar in a bowl. Whisk in milk. Melt butter in microwave and then add to the flour mixture. Pour the batter into a greased shallow baking dish. Then, pour blackberries overtop and bake at 350 for about 1 hour. Let it set a few minutes to cool slightly and then you can always top it with some vanilla ice cream.