The wild blackberries are all ripe where we live. This was just one of the three baskets that we picked. Needless to say we have a ton of berries already and there are a lot more to pick in the next few weeks. After a few hours of picking, we decided to make cobbler. Blackberry cobbler is on of my Dad’s favorite desserts, so he was super happy. The cobbler is great as is or with vegan vanilla ice cream.
6-8 cups of fresh or frozen berries (just use your favorite ones)
1/4 c sugar (use a little more or less depending on how sweet you like your berries)
3 TBSP flour
2 cups of unbleached flour
1/2 C sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
8 TBSP non hydrogenated vegetable shortening or Earth Balance
3/4 cup of soy or almond milk
Preheat the oven to 375. Lightly grease a large baking dish. In the dish combine the berries, sugar and flour.
For the topping: In a large mixing bowl mix together the flour, sugar, baking powder, baking soda and salt. Add in the shortening and mix it in with your fingers until it feels course. Add in the milk and mix it in with a fork just until it is combined. It should be a wet dough. Spoon the dough on top of the berries. Bake the cobbler about 25 minutes until the top is lightly browned. Remove it from the oven and let it cool at least 10 minutes before serving.