The previous owners of our little cabin in the woods christened the acreage by which it’s surrounded “The Thicket” because of the thick growth of brush and cane fruits throughout the woods. All around the cabin grows berries of all kinds, mostly red raspberries, blackberries and black raspberries. Our first year in The Thicket, I was pleased to find that I could fill many baskets with blackberries and black raspberries, and we seized the opportunity to eat as many fresh berries as we could. But we also made Black Raspberry Cobbler, a fabulously delicious treat that we topped with homemade vanilla ice cream.
You’ll notice that there are several steps in between which you do not stir your ingredients. Folow these directions and you’ll end up with a moist cobbler with a delicately crispy top crust.
Black Raspberry Cobbler
1/2 cup melted butter
3/4 cup milk
1 cup sugar
1 cup flour
1 1/2 teaspoon baking powder
2 cups black raspberries
1/2 cup sugar
Pour the melted butter into the bottom of a 7″x11″ baking dish. In a separate bowl, mix together the milk, 1 cup sugar, flour and baking powder. pour this mixture over the butter but DO NOT STIR.
Pour the berries over the batter and butter but DO NOT STIR.
Pour the remaining sugar over the berries but DO NOT STIR.
Bake the cobbler at 350 degrees for 30-45 minutes, or until the crust is browned and set. Serve warm with vanilla ice cream!