According to tradition (and Joanna Bogle in her Book of Feasts and Seasons) "blackberries are no good to eat after September 29th because 'the Devil spat on them when he was cast out of Heaven into Hell on Michaelmas'!" Here is an easy recipe for the Blackberry Cobbler I served my family today. It was delicious!
Michaelmas Blackberry Cobbler
adapted from The Food Network
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar, divided
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups fresh or frozen blackberries, rinsed and patted dry
- Whipped cream and/or ice cream, for serving (optional)
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter. In a medium bowl, whisk together 1 cup of the sugar, flour, baking powder and salt. Whisk in the milk and melted butter. Pour the batter into the baking dish.
|Catholic Cuisine Apron can be found here...|
Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for one hour, until golden brown and bubbly.
Ten minutes before the cobbler comes out of the oven, sprinkle the remaining 2 tablespoons of sugar over the top.
Serve with whipped cream or ice cream. Enjoy!