Blackberry Cobbler

I bought a few too many blackberries at the egg farm last week. Worried they would start to go bad before getting eaten, I decided to make a cobbler with them. This is a tweak of a peach cobbler recipe by Paula Deen I found last year. Which means, of course, that you can adjust this back to a peach cobbler recipe, if that’s what you’d like.

Rise-to-Top Blackberry Cobbler

Ingredients

* 4 cups blackberries, cleaned and stems removed
* Sweetener1 equal to 2 cups sugar, divided
* 1/3 cup water
* 6 tablespoons butter
* 1 1/2 cups spelt flour2
* 2 1/2 tsp baking powder
* 3/4 tsp sea salt
* 1 1/2 cups raw milk
* Ground cinnamon, optional

Directions

Preheat oven to 350o.

Combine blackberries, sweetener equal to 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from heat.
blackberries in syrup

Put the butter in a 3-quart baking dish and place in oven to melt.
melted butter

Mix flour, baking powder, and salt together with any dry (remaining) sweetener you are using.
dry ingredients

Slowly add milk to prevent clumping. Add in any (remaining) liquid sweetener you may be using. Pour mixture over melted butter.
topping on butter

DO NOT STIR. Spoon fruit on top, gently pouring in 3/4 of the syrup.
rise-to-top cobbler

Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 35 to 40 minutes. Top with more syrup and fresh whipped cream, if you like.

blackberry cobbler

1Any choice of sweetener will work and is a matter of preference. I chose to use a total of 1/2 cup of birch bark xylitiol and 1 cup of coconut nectar. The combination equaled the sweetness of 2 cups of sugar.

2The recipe linked to Paula Deen calls for self-rising flour. The addition of the baking powder and salt will cause the spelt flour to act as self-rising flour. Here’s the measurements for general use: For every 1 cup of flour, add 1.5 tsp baking powder and .5 tsp salt.

This post is part of Real Food Wednesdays hosted by Kelly the Kitchen Kop.

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