It’s incredible to me that it’s Memorial Day Weekend, 2020. The time we’ve been Staying Home has seemed to somehow stand still, yet fly. Whether it feels like we should be kicking off Summer or not, the jasmine is in full bloom, we hit 90 degrees (once), and most of our evenings are spent outside, watching the sun linger just a bit longer.

It goes without saying that our holiday weekend will look a little different this year, but that’s not to say we can’t enjoy some of the usual spoils of the Season, and make the most of our extra time with family, at home. For us, that means making some of our favorite treats!

In our household, my mother-in-law’s SUPER-easy blackberry cobbler is a summertime staple. I grew up picking “dewberries,” the slightly-more-tart cousin to the blackberry. This recipe takes advantage of berries at their peak, and brings back so many happy memories for me! I hope you’ll give it a go while you try to kick back and relax this weekend, and through the Summer!

From Alison's kitchen - a kick-off to Summer with an easy-as-can-be Blackberry Cobbler recipe & baking sesh.

“Grammy Burdie’s Blackberry Cobbler

Ingredients:

2 c fresh blackberries
2 c sugar (I only use 1 cup, and it’s plenty sweet!)
6T butter
1/4 tsp Salt
1 tsp Baking Powder
3/4 c Flour
3/4 c Milk

Directions:

Preheat oven to 350 degrees F
Melt butter in glass baking dish (8x8 works well)
Mix fruit and sugar - let stand to macerate
In large bowl, mix Flour, Salt, and Baking Powder
Add milk to dry ingredients, whisk until lump-free (will have pancake batter consistency)
Pour batter over melted butter in baking dish - DON’T STIR!
Pour fruit & sugar mixture over batter - (again) DON’T STIR!
Bake at 350 degrees F approximately 45 min

Best served warm with a scoop of vanilla ice cream!