Sylvia Friel’s Blackberry Cobbler
One of my favorite summer memories is picking black raspberries and making a cobbler! As a child I picked berries with my sister and best friend. My husband and I share a love for picking berries along with our daughter. We also like to take our dog. She loves the berries! I usually look for a recipe online that has all of the ingredients I have on hand. Enjoy this taste of summer with some ice cream!
Blackberry Cobbler
Servings: 10
Ingredients
Berries:
- ½ cup white sugar
- 2 tablespoons cornstarch
- 6 cups fresh blackberries
- ¼ cup unsalted butter, melted
Batter:
- 2 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vanilla extract
Directions
- Preheat the oven to 350 degrees F Lightly grease a 9x13-inch baking dish.
- Prepare the berries: Whisk sugar and cornstarch together in a small bowl. Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch mixture over top, then toss until evenly coated.
- Spread into the prepared baking dish.
- Make the batter: Whisk flour, sugar, baking powder, and salt together in a mixing bowl until evenly blended. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy.
- Pour over berries in the baking dish.
- Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes.
- Enjoy!
Brittany Collins- Buttermilk Biscuit Recipe
My go-to Sunday dinner side recipe!
Yields about 8 biscuits
Ingredients:
- 4 cups self-rising flour, plus more for dusting
- 1 stick good butter, plus 3 tablespoons, melted. I prefer salted for this recipe but you could use either.
- 2 to 3 cups cold buttermilk
- 1 tablespoon vegetable oil
- Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat. Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits.
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter. Bake until golden brown for about 15-20 minutes. Finally, enjoy! You can’t beat serving with really good butter and honey.
Award Winning Poet, Mary Oliver
Much celebrated & beloved Ohio native poet Mary Oliver wrote works that often explored the link between nature and the spiritual world. During her life she won a legion of loyal readers who found both solace and joy in her work. Oliver remains a beloved poet in America for creating incredibly accessible work. In an interview with NPR Oliver spoke about the importance simplicity saying that, “Poetry, to be understood, must be clear. It mustn't be fancy. I have the feeling that a lot of poets writing now, they sort of tap dance through it. I always feel that whatever isn't necessary should not be in the poem."
Oliver’s authenticity & simplicity shine in her poem Don’t Hesitate, making her poetic voice a powerful force that cuts to the quick of the human experience. She encourages the reader to the embrace gentle ebb and flow of joy, happiness, love, and most importantly possibility.
