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Good morning everyone. I’ve been fighting a horrible head cold the last couple days, so I finally went to the doctor and got a steroid shot and some antibiotics. At least now I can breathe, so I should be on the road to recovery very soon. My husband went fishing Friday and brought back four good size Crappie and a surprise for me.

On his way home he stopped at the farmers market stand and brought me back some fresh blackberries, a four pound bottle of pure honey and some farm fresh eggs. Wasn’t that so nice of him to think of me. Usually when Corey goes fishing at Lake Fork he stops at that farmers stand on his way home and brings me back a little something. 

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I never know which lake he heads out to, so it is always a surprise when he totes a bag of goodies in the front door. I was really feeling pretty sick with my cold, but I couldn’t resist throwing a Quick Blackberry Cobbler together. I call this version a quick cobber because it’s a snap to throw together. Just toss everything in the pan and let it bake. In our house we love two versions of fruit cobbler.

This recipe which you can use for peaches, apples or blackberries really what ever type of fruit you prefer. And the second version is a homemade pie crust cobbler. That by far is my husbands favorite one. I’m not picky so I love both ways. When I’m deciding on which 

cobbler I want to make, it really just comes down to how much time I have on my hands.

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If it is early enough in the day and I want a cobbler for dessert that evening, then I make the pie crust cobbler.  If I know I need a cobbler for a party or to take to a friends house then I go with the pie crust version as well.

If you make pie crust cobblers, fruit pies, custard and cream pies early enough this will give your pie or cobbler plenty of time to set up. No one wants to cut into a runny pie or cobbler that’s just wrong on so many levels. OK, now back to the blackberry cobbler.

It was a big hit and really good, well at least that’s what I heard since I couldn’t taste a thing. Now don’t get me wrong I still devoured every bite on my plate and then sent the rest home with our neighbor that stopped by.

William left a pretty happy guy that day, we piled him up with fresh fried crappie, hush puppies, corn fritters and the remaining blackberry cobbler. It doesn’t get any better than that. 

12 026 These are the ingredients you will need:
self rising flour, sugar, butter, milk and blackberries

8 028 Preheat oven to 350 degrees. Add butter to a 8×8 inch baking pan and place pan in the oven until the butter is melted.

6 029 While the butter is melting mix together the batter ingredients. (flour, sugar and milk)

8 032 Pour the batter over the melted butter, then add the berries. You can sprinkle additional sugar on top of the berries if you like its optional.

3 034 Place pan in the oven and bake for 30-40 minutes or until golden brown and the cobbler pulls away from the pan.
3 037 Let cool and serve with vanilla ice cream or fresh whipping cream.

Quick Blackberry Cobbler

1 – cup self rising flour (see note below)
1 – cup sugar
1 – cup milk
1 – stick butter (1/2 cup)
2 – cups fresh blackberries
2 – 3 tablespoons additional sugar (optional)

Preheat oven to 350 degrees. Add butter to a 8×9 inch baking pan and place in the oven so the butter can melt.

While the butter is melting, mix flour, sugar and milk together. Batter will be a bit lumpy. Remove pan from the oven and pour the batter over the melted butter.

Top with blackberries and sprinkle with additional sugar if you like about a couple tablespoons.

Do not stir. Cook for 30-40 minutes or until brown on top and the cobbler pulls away from the sides of the pan. Let cool a bit and serve with fresh whipping cream or vanilla ice cream.

Cook’s Note: If using frozen blackberries make sure to drain any liquid off the berries before adding. If you do not have Self Rising Flour you can make your own by using all purpose flour. You will have to add baking powder and salt. For each cup of all purpose flour add 2 teaspoons baking powder and 1/2 teaspoon salt.

If using Fresh Peaches: Use a 9 x 13 in baking dish. In a saucepan, mix 2 cups fresh peach slices with one cup sugar and one cup water. Bring the mixture to a boil and then simmer for about 10 minutes. Stir often, making sure the sugar is completely dissolved. When the peaches are done proceed with the batter and assemble the cobbler using the same directions above.

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