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Well, it’s been pretty busy here at Happy Acres. One of my projects is to get the asparagus patch ready. I’m mulching between the rows this year in hopes that will keep down some of the weeds, including the poison ivy I’m so allergic to.
However, since the weather has turned cooler, I’m back inside. I finally finished yesterday cleaning, organizing, and rearranging my office/woman cave. It looks like it will give me much more room to craft. I took my trusty ole Elna to the shop and had it cleaned and checked so it’s ready to rock. I’m taking a couple of craft classes online and will post those projects soon unless they just don’t turn out! The next soap formula is in the works and once we receive the mango and avocado butters I just ordered, we’ll be soaping.
A major project Dave, Lynne and I just completed is the website for our master gardener association. If you’d like to know what SWIMGA (Southwestern Indiana Master Gardener Association) does, click here. We have over 300 master gardeners working on 15+ community projects and our own Display Gardens.
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On my last post I talked about how blessed we are with blackberries. I will be making that Blackberry Syrup in the next couple of weeks, but just thinking about that made me hungry for Blackberry Cobbler. So I made one yesterday.
The recipe comes from one of my old cookbooks. This cobbler is simple and works with most fruit.
Blackberry Cobbler [print_link]
More-with-Less Cookbook by Doris Janzen Longacre ©1976
1/2 cup sugar
1/2 cup flour
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Combine above ingredients in a bowl and pour into a greased baking dish.
Add 2 cups of fruit – fresh, thawed, or canned.
Bake for 40 minutes. Years ago when I was always in a hurry, I would microwave this cobbler for 6 minutes.
If you want a more bready cobbler, I’ve doubled the recipe except for the fruit. Still turns out great!
This looks sooo scrumptious! Do you top it off with ice cream or whip cream, or just eat it plain?
Cheryl, We top it off with whipped topping from a can. We could eat it plain, but like that extra! Thanks for dropping by.
Oh yum Lynda! I would eat it with a generous dollop of good vanilla ice cream. Just love the combination of hot and cold.
My mother used to make blueberry muffins for breakfast (in Canada where I was brought up) when we ran out of bread. Always longed for such a shortfall!!
Wow, that looks so good! And such an easy recipe as well…I’ll have to try that in the summer, when we have fresh fruit!
Okay, I’m coming for dinner, Lynda!! I just ask for that lovely spinach salad and the cobbler. Oh, and a big fork!! lol
You are soooooo fortunate to have so many blackberries. Cobblers are the best. Doncha love that little crunch when you bite down on a seed?! Thanks for this post — it brought back many many fond memories of the blackberry pickings!
Lynn, You are welcome any time! We have alot of bb still left from Dave’s bushes that we froze. And then ours that we planted a couple years ago, produced real well last year. I just did an inventory of the freezer and we still have quite a few left.
Lyndah ~
I LOVE Blackberry cobbler, it’s my very favorite and yours looks so good! Can’t wait to see your next soap creation.
Yvette, Thanks for dropping by! Blackberry cobbler is one of my favorite too! Stay tuned for my next soap. It shouldn’t be too much longer.
my this makes my mouth water! thanks for checking by my blog too Lynda