Blackberries, Blackberries, Blackberries

This is a 3-in-1 blog post today! I am going to tell you how to freeze blackberries, make blackberry cobbler, and freeze blackberry cobbler. Last week, it was a peach kick, this week, I am up to my elbows in blackberries!

For those of you that like blackberry cobbler and think it is too hot to use the oven right now, you can freeze your blackberries to use later. All you have to do is rinse your berries and allow to drain. Place in a freezer bag and freeze overnight. The next day, use a food sealer to seal the bags. It's that easy! When you are ready to use the berries, pour into a colander and allow to thaw, then rinse.

Now the best part, cobbler!! I usually make this cobbler 6 at a time. I have halved the recipe to make 3 (you could do the math to only do one). As good as this cobbler is, you'll probably want to make 3, one to take, one to keep, and one to freeze. As you can tell, I was in the picture taking mood! Oh, I cook these in the disposable 8x8 aluminum pans.

Blackberry Cobbler (3)

Crust
2 c. all purpose flour
2 c. sugar
2 c. milk
6 tsp. baking powder
4 tbl. margarine, approx.

Filling
1 qt. fresh blackberries
2 c. sugar

In a large saucepan, mix blackberries with sugar on high. Stir to incorporate the sugar. Allow to cook for about 10 minutes.






Melt butter in microwave. Pour enough butter to completely cover the bottom of the pan. Mix all the dry ingredients for the crust. It is important to mix the dry ingredients together before the milk to avoid a lumpy batter. Slowly add milk. Your batter will be very runny. Pour the batter into the pan with the melted butter. You want the butter/batter mixture to be just under the halfway point in the pan.

Ladle 1/3 of the blackberry mixture to pan. Make sure to get some of the juice! Do not stir this at any time!! You want your cobbler to fill the pan about 3/4 (give or take)full.


Bake at 350* for 30 minutes.
(no idea why the camera decided to make my cobbler look red. I assure you, it's a deep purple color)


To freeze the cobbler, cover pan with foil. Freeze overnight. Remove foil, place in a food saver bag, and seal. When ready to eat, allow to thaw and warm in the oven at 350* for about 5 minutes.