I am named after my My grandma Elsie (my mama’s mama). We share the same middle name–Frances. Grandma Elsie was famous for making anything with the abundance of blackberries that grew on their property in southern Indiana.
My mother remembers canning oodles of quarts each summer of the luscious fruit. I’m told Grandma Elsie’s five kids especially loved her blackberry cobbler. They’d picked buckets full of the sweet berries on their family farm each year.
Why not grab your own sweet family, or a few friends, and go blackberry picking? Or purchase some at a Farmer’s Market or even snag a bag of frozen ones to make this mouth-watering, end-of-summer treat. While I wish I had her original recipe, this one is our family’s favorite version and so I named it as a tribute to my namesake.
Grandma Elsie’s Blackberry Cobbler
8 c. fresh blackberries (or frozen, thawed and drained)
1½ c. sugar
1/3 c. all-purpose flour
2 c. all-purpose flour
1 c. sugar
1 Tbs. baking powder
1 tsp. salt
1½ c. whole milk
½ c. butter, melted
1 c. heavy cream
2–3 Tbs. sugar
½ tsp. vanilla extract
Preheat oven to 350°F. Lightly toss filling ingredients together and place in a buttered 9 x 13 pan. Mix batter ingredients until smooth and dollop over the berries, making sure there is batter all around the edges to prevent berries from boiling over. Bake on center rack in the oven for 60–75 minutes, until berries are bubbling and crust is no longer doughy.
Whip cream with sugar and vanilla and serve on top of warm cobbler. Old-fashioned flavor!