Fresh blackberries have always been a favorite fruit in our house. So last year, when my husband added an orchard and a garden to his hunting camp, he made sure to plant lots of blackberry vines.
We also gathered peppers, okra, kale, cabbage, tomatoes...enough produce to fill our fridge and to give to family and friends. Although we shared some of the blackberries, the majority have made their way into our "can't-believe-this-stuff-is-kinda-good-for-me" blackberry cobbler.
My oldest daughter found a great recipe that she altered to make it even healthier. We'll definitely add it to our 4th of July menu!
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
2 tablespoons coconut oil
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed & drained
1. Preheat oven to 400 degrees. Then line a baking sheet with aluminum foil.
2. In a large bowl, mix flour, 1/2 cup sugar, baking powder, and salt. Cut in butter and coconut oil until mixture looks like coarse crumbs. Stir in 1/4 cup boiling water until mixture is evenly moist.
3. In another bowl, dissolve cornstarch in cold water. Mix in remaining 1/2 cup sugar, lemon juice and blackberries. Transfer to a cast iron skillet and bring to a boil, stirring frequently. Drop spoonfuls of dough into the skillet over the blackberry mixture. Place skillet on foil lined baking sheet.
Bake 25 minutes, until dough is golden brown. (Optional: top with a scoop of ice cream.)
Enjoy a fresh dessert for the Fourth of July - or anytime!