Blackberries and Cobbler

Did I tell you we planted a blackberry bush?  We bought it Mother's Day weekend.  The Coach and his girlfriend bought me a satsuma tree for Mother's Day and when we picked it up I also got a blackberry bush, I think we are going to go back and get another.

These blackberries are from the supermarket, but maybe next year I will have some we grow.  With blackberries on sale I decided to make a cobbler.  I rarely use cookbooks anymore, do you?  When looking for a recipe I go to Pinterest and search.  So many of the recipes I share with you are not my own, but reviews of ones that I find, and I must say for me that is valuable.  I hate trying a new recipe that turns into a fail!

I decided to use a recipe from Family Savvy .  For blackberry cobbler we prefer a crisp crust as opposed to a bread like crust.  This was super easy and I would put it in the semi-homemade category because the recipe uses refrigerated pie crust.  I have yet to perfect a pie crust, any pointers?  Mine just don't seem to be flaky.  If you have a great homemade pie crust, I would use it instead and send me the recipe.

I loved that this recipe uses an iron skillet.  It turned out great, Wonderful said a definite keeper.  The only changes I made, because we all know I can't leave well enough alone when it comes to a recipe, were:  I used 4 generous cups of fresh blackberries; I used slightly less sugar and I think I would cut it back a little more the next time; my iron skillet is 10 inches and I believe that is the perfect size.

No cobbler is complete in our house without a scoop of Bluebell Homemade Vanilla ice cream.  Click here for the recipe for Skillet Blackberry Cobbler, you should give it a try!


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