Blackberry Cobbler & Blackberry Ice Cream
I brought summer into the station today in the form of Blackberry Cobbler and Blackberry Ice Cream. I love that my kiddos picked these on Saturday, I tested recipes on Sunday, and I was able to share them with you for Meal Time Monday. It doesn’t get much fresher than that. If anyone heads to Eckert’s Orchard to pick berries of your own, they’ll be buy one lb, get one lb free tomorrow and Wednesday (7/12 & 7/13). Go get some!! You won’t be sorry. We picked three huge baskets (maybe 15 lbs total?!?) and I’m already down to my last basket.
Easiest Blackberry Cobbler
Ingredients
- 1- quart blackberries, rinsed and shaken dry
- 3/4 cup sugar
- pinch salt
- 1 cup flour
- 1 egg
- 6 tbsp butter, cold
- vanilla ice cream, for serving
Instructions
- Preheat oven to 425 degrees. Place the blackberries in a 7×11 baking dish or pie pan. In a separate bowl, combine the sugar, pinch of salt, and flour. Add the egg and stir with a fork, then use your fingertips to form a crumbly, sandy mixture. Scatter this over the berries. Using a sharp paring knife, slice the butter as thinly as you can and shingle it over the flour mixture in a single layer. Bake for 25 minutes or until the berries are bubbly and the cobbler topping is nicely browned. Serve warm, with ice cream.
Blackberry Ice Cream
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- pinch salt
- 1 cup sugar
- 3 cups ripe, sweet blackberries
Instructions
- Using a blender, blend the milk, cream, salt, sugar, and blackberries. Taste and add additional salt or sugar as needed; the sweetness of the berries (and your palate) will vary. Strain the mixture through a sieve to remove any seeds. Churn the mixture in an ice cream maker using the unit’s instructions. Mine takes about 20-25 minutes to reach soft serve consistency in a Cuisinart frozen canister maker. Transfer to an airtight container and freeze until hard.
