Blackberry Cobbler

It doesn’t snow here. Well, it sometimes snows, but it’s the kind of thing that you dream about mostly and if you wake up and a snowflake has adhered to a blade of grass, school’s out, the banks close, the town shuts down. If we’re lucky, we get about one snowflake a year.

That’s the way it should be.
Last week, it snowed here three times. In one week. And it was *snow*. Like…I think we got 3″ of snow. Well, I like snow, it’s a novelty, and it makes everything look pretty, especially the cobalt blue on the bottle trees.
But there was so much of a formerly very-seldom event that I was thinking how great hot, humid Alabama August nights are.
…on the porch swing, with some fresh blackberries baked into a cobbler and maybe a little scoop of vanilla ice cream. Barefoot. While watching lightning bugs float past the azaleas and up into the crepe myrtles.
Recipe (6-8 servings):
12 oz. frozen blackberries (those frozen ones are just fine for this, and although you can find fresh ones at the store you know they came from a million miles away)
A tiny bit less than 2/3 cup sugar, plus more for dusting
1 tbsp cornstarch
Preheat the oven to 400*
In a small, deep ovenproof dish (I used a 5″ square Corningware dish), stir together the frozen berries, sugar, and cornstarch until the berries are evenly well coated:
Blackberry Cobbler

Make the buttermilk biscuit recipe, but add just a touch more buttermilk to it (about 1/8 cup) than you would for regular biscuits so it’s a touch more ‘loose’. Spread the biscuit dough on top of the blackberries. You can make it even and completely cover the berries, but I like for the berries to peek through here and there…just pretty:
Blackberry Cobbler
Sprinkle more sugar on top of the biscuit dough – about 1/8 cup or so. This is entirely to your preference – a little sugar or a lot? Do what you like.
Bake for 30-40 minutes, until top is a nice golden brown and the berries are bubbling happily:
Blackberry Cobbler

Oh that’s good:
Blackberry Cobbler

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