Late summer means Blackberry Cobbler.
Picked from the fields surrounding our home, these wild berries and the favorite dessert made from them are well worth the scratches, poison ivy and chiggers that remain--long after the cobbler is gone.
Blackberry Cobbler
9 cups fresh wild blackberries
2 tablespoons lemon zest
1 to 1 1/2 cup sugar
3 tablespoons flour
2 1/3 cups Bisquick baking mix
3 tablespoons sugar
3 tablespoons melted butter
3/4 cup milk
Mix first four ingredients and cook on stovetop until bubbly. Pour into 13x9 pan.
Mix next four ingredients. Drop by large spoonful onto blackberry mixture.
Bake @ 400 degrees for half an hour.
Serve with whipped cream or vanilla ice cream.
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