Summer Blackberry Cobbler

Last Wednesday, my lovely friend Joette and I paid a visit to Sauvie Island. (You may remember an Autumn Trip I took out there a few years ago.)

The U-Pick Berry farms were sadly done for the season, but luckily for us she has a big truck and we both had a burning desire for berries. We pulled a bit off road and found a mecca of blackberry bushes and picked til we were dusty, scratched, sunburned and happy as could be.

I knew right away I wanted to make a cobbler, but the first chance I had was today. I just made a simple recipe with ingredients I had on hand. You could definitely do the whole lemon juice in the fruit, or vanilla in the cobbler, but I was out of both. I considered for 1/2 a minute making a blackberry violet cobbler, but my brother Ahi wisely told me to keep it simple.

So here it is, my simple summer blackberry cobbler.

Summer Blackberry Cobbler

1/4 cup raw sugar

 6 cups fresh blackberries

 2 tbs cornstarch

1 1/2 cup wheat flour

 1/4 cup raw sugar

 1/3 cup almond milk 

1/3 cup melted Earth Balance

 1/4 tsp baking powder

 1/2 tsp cinnamon 

1/2 tsp pumpkin pie spice

Instructions

Turn oven to 400 degrees. While it's preheating, pour blackberries, sugar and cornstarch into 9" X 9" baking pan. Mix together and place in oven.

While blackberries are warming, mix remaining ingredients into a sticky batter. Gloop big spoonfuls onto the blackberry mixture. (Gloop is totally an adjective, don't worry.)  They should almost cover the pan.

Bake for 35-40 minutes at 400 degrees  until biscuit topping is done. Serve with So Delicious Vanilla Coconut Ice Cream if around. If not, serve on a plate and enjoy the essential taste of summer.

Serves: 2-8 
Calories: Does it really matter?