What's the difference between a cobbler and a crisp anyway? I'm not sure which this is, but I am sure it's tasty. Ree at The Pioneer Woman Cooks recently posted 2 different recipes for blackberry cobbler: her favorite blackberry cobbler and a more traditional cobbler. This is my version, and it's different than both of hers. I'm not saying it's better because hers look darn good.
Before I start, I must confess: I am not a fan of pie or cobbler. Something about warm, mushy, cooked fruit just puts me off. Yes, I realize I am a freak of nature, especially among my family. I do love a good crust (or crisp) even with a bit of the juice. Why am I making this cobbler? Because I had these beautiful blackberries, and my boyfriend does like cobbler. With this in mind, I made individual cobblers: mine with a tiny bit of fruit, and his with more.
Double the recipe if you want to bake it in a pie dish.
What you need:
2 cups rinsed blackberries
1 Tablespoon sugar
1/4 cup and 2 TBS flour
1/4 cup brown sugar
pinch of salt
1/4 cup unsalted butter
350-degree oven
buttered baking dish (or dishes)
Directions:
1. Sprinkle 1 Tablespoon sugar and 2 teaspoons flour over the blackberries and mix until all the berries are coated.
2. Place the sugared berries in a buttered oven proof dishes. Notice how one dish has lots more berries? That's not for me.
3. In another bowl, add 1/4 cup flour, 1/4 cup brown sugar, 2 Tablespoons oats, pinch of salt, and 1/4 cup unsalted butter. Mix together with a fork, pastry blender, or fingers until crumbly. If you want a drier, crumblier crust add another tablespoon or two of oats.
4. Scatter topping in chunks evenly around tops of berries. If you want, sprinkle with some sugar crystals.
5. Bake in 350-degree oven for 10-15 minutes until the juices are bubbling. Can you see the juice?
6. Now for the best part. Whipped cream! I like fresh whipped cream and I like it thick. Of course, if you have ice cream, that works too.

7. I eat my cobbler hot from the oven, so the whipped cream melts.
Take a bite! It looks so tasty, I'm even going to eat a cooked, mushy blackberry!