Blackberry Cobbler mmmmmmmmmmmmmm........

 Hope you are all enjoying the last week or so of summer :(  The boys and I picked blackberries today poor Emmett ended up walking into 3 bushes. We even had our rubber boots on but the little critters still ended up scratching up our legs. After our first few bites of cobbler though it was all worth it. Here is a recipe I love! You can use it for any fruit cobbler super easy and hard to screw up :) 

See you all soon we will be having our first meeting at Sankey Park September 13th.

 

• 1/2cup butter or margarine
• 2cup sugar
• 1/2cup water
• 1 1/2 cups self-rising flour*
• 1cup milk, room temperature
• 4cups fresh or frozen blackberries
• 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350. Place butter in 9x13 and melt it in the oven.  Bring blackberries and 1 cup sugar plus 1/2 cup of water to boil and boil for 10 minutes. Mix flour, remaining sugar and milk gently scoop over butter do not stir. Scoop fruit mixture over that and plop in over for 45 minutes.:) Make sure and have vanilla ice cream on hand!!

Blackberry Shortcakes

2 1/3 cups Original Bisquick® mix

2/3 cup milk

 3 tablespoons sugar

Grated peel of 1 lemon

3 tablespoons butter or margarine, melted

2 tablespoons sugar (or decorating sugar)

1 pint (12 oz) fresh blackberries

1 cup sugar

1/2 cup water

Whipped cream for garnish 

• 1 Heat oven to 425°F.
• 2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
• 3 On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
• 4 Bake 10 to 12 minutes or until golden brown.
• 5 Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
• 6 Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.