Blackberry Cobbler


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.


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.

Blackberry Cobbler

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!