Blackberry Cobbler & Food Bloggers Support for Sandy #FBS4Sandy

Cobbler is one of my favorite comfort foods, and blackberry is the best. Warm, tart berries tossed with a little sugar and served up with a crisp, sweet, doughy topping makes for the perfect, homey, comforting treat. When I made this cobbler for friends and family it disappeared fast.I prepared this recipe for the Food Bloggers Support for Sandy campaign. A little bit of cobbler can bring a whole lot of comfort. Food bloggers across the web are posting comfort food recipes and bringing awareness to the fundraising campaign. I have made a donation myself and encourage you to click the image below to connect with the American Red Cross and make a donation.

Yield: 1 Large Cobbler, Serves 8-10

INGREDIENTS

FOR BLACKBERRY FILLING

• 5 Cups Blackberries, washed and dried*

• 1/4 Cup Granulated Sugar

  FOR POURED COBBLER TOPPING

• 1 1/2 Cups All-Purpose Flour

• 1 3/4 Cups Granulated Sugar

• 2 Tsp Baking Powder2 Tsp Baking Soda

• 1/2 Tsp Salt1 Stick (8 Tbsp) Butter, melted

• 1 1/2 Cups Buttermilk

• 1/4 Cup Raw Sugar or Turbinado Sugar
  

  *If you use frozen berries, let them thaw just a little first, no need to wash them.

  DIRECTIONS

  1. Preheat oven to 350 degrees. Grease a 28cm x 18cm glass baking pan and dump washed and dried Blackberries into the pan, spreading them in an even layer. Sprinkle 1/4 Cup Sugar over the top of the berries.

  2. In a separate large bowl whisk together dry ingredients for the poured cobbler topping: Flour, Sugar, Baking Powder, Baking Soda and Salt. Stir Melted Butter and Buttermilk into flour mixture

  .3. Pour Cobbler batter evenly over the blackberries.

  4. Place pan in the preheated oven and cook for about 45-55 minutes until blackberry filling is bubbling and topping is a lovely golden brown. 30 Minutes into cooking, sprinkle the top of the cobbler with 1/4 Cup Raw Sugar. Finish baking. (If your cobbler pan is very full, place a large cookie sheet on the rack below cobbler pan to catch any bubbling run over from peaches. Add water to cookie sheet so drippings don't burn on the pan.)

  5. Remove cobbler from oven and allow to cool for about 15 minutes before serving.

  Enjoy!If you are a food blogger and want to join the clause visit Creative Culinary's site for details.If you're a reader or a blogger CLICK BELOW TO HELP.