PW's Blackberry Cobbler

I adore the Pioneer Woman. Many love her while some dislike her (I`m not sure why, though). Her dishes are wonderful--well, from the ones I`ve tried.

This blackberry cobbler is one them and it was DELICIOUS. I totally loved it. I cut down the recipe, since I didn`t need leftover baked goods in my apartment. Haha~

If you guys want to make the whole dish, I encourage it! I was intrigued by this recipe because it was so simple and I love simple things. :) It`s not the typical cobble stone looking cobblers either, which made me even more interested. I tend to like an even ratio of bread/crust with fruit. However, most cobblers are all fruit and some crusts on top. 

Anyways, some of my family visited on Sunday and we went to Disneyland and California Adventure, so I`m pooped! My first summer session is over (got an A!) and I`m starting another class and have some work to catch up on!

In the meantime, make this while berries are in abundance! I suggest make the original recipe to make more servings, since I know I definitely wanted more when  I finished this! 

Pioneer Woman's  Blackberry Cobbler

Slightly Adapted from: Pioneer Woman

Yields: 5 - (1/2 cup) servings

Level: Easy

Total Time: ~1 hour 30 minutes

(Print Recipe)

Materials Needed:

-          1 Medium bowl

-          1 Whisk

-          Oil/spray

-          ramekins (exact number depends on your desired size for each serving. I used 2-1cup ramekins and 1-1/2 cup ramekin)

Ingredients:

§  1/2 cup granulated sugar + 1 teaspoon for sprinkling

§  1/2 cup all purpose flour

§  3/4 teaspoon baking powder

§  1/4 teaspoon salt

§  1/4 cup (1/2 of a stick) unsalted butter, melted

§  1/2 cup whole milk

§  1/2 cup blackberries, rinsed and patted dried

Directions:

1.      Oil your ramekins or baking dish

2.      Preheat oven to 350°F

3.      Whisk together 1/2 cup sugar, flour, baking powder, and salt in a medium bowl.

4.      Add and combine the milk.

5.      Then, add the melted butter and mix until everything is incorporated.

6.      Divide the batter between the ramekins and drop in a few blackberries in each ramekin.

7.      Sprinkle 1/2 teaspoon of the sugar on top of each ramekin.

8.      Bake in the oven for about 1 hour until edges are golden. With 10 minutes left, add the other 1/2 teaspoon of sugar on top of each ramekin.

Remove and place on cooling rack to cool for about 15 minutes before serving.