In our kitchen, in an important spot by the oven, sits one of my prized possessions.
It’s this little cookbook that was given to us at a shower before we were married, by my mother in law.
It’s a sweet, messy little cookbook {aren’t those the best kind?} because it has all of our favorite recipes, hand written by all of our favorite people. It’s been added to over the years, but each person filled out a sheet, and contributed to this little cookbook.
And in that cookbook, is one of the best. Cobbler. Recipes, ever.
By one of our favorite people ever, and while we’re at it, super talented with gorgeous mad calligraphy skillz.
[If you’re looking for some beautiful work for an upcoming event, she’s your gal. Be sure to check out her gorgeous styles and work along with her Facebook page here!]
But back to the cobbler when we’ve pulled you away from her glorious eye candy: It’s the perfect summertime/fall recipe. We whipped some up the other day, and were honored to be given her permission to share it here.
We even have her original handwriting on this little sheet {with my nerdy notes added}. Even her recipe is the prettiest.
It’s melt in your mouth, perfect sweet tart desert, delicious.
Here is what you’ll need:
•2 lbs fresh blackberries • 1/2 cup sugar • 1 c 100% pure grape juice • 2 T cornstarch • 1/2 t fresh lemon juice • vanilla extract • 1 c flour • 1 c brown sugar • 1 c old fashioned oatmeal • 1/2c melted butter • salt • 1/4 t cinnamon • 1/2 c walnuts or pecans.
In a large pot mix the blackberries, sugar, and 3/4 C grape juice.
Bring it to a boil.
While the berries are heating, place the cornstarch in a small bowl and add in 1/4 cup of grape juice. Mix it with a for until the cornstarch is completely dissolved.
When berries just start to boil, mix cornstarch again and pour in to the pot.
Stir constantly until juices thicken, then turn the heat off, (hint – never add hot liquids to cornstarch, and always add liquid to cornstarch – never add cornstarch to liquids.)
Now add in a 3-4 drops of vanilla extract and 1/2 t fresh lemon, stir together and then pour the berry mixture into a 9×13 pan. sprinkle the pecans or walnuts over the mixture.
Melt the butter, then add 1c flour, 1 C oatmeal and 1 C brown sugar, pinch of salt and 1/4t cinnamon. Mix it all together until crumbly.
Sprinkle the mixture over the berries mixture in the pan.
Cook at 350 for 20 minutes or until the topping is lightly browned and the cobbler is bubbly. Let it cool a little, and serve with vanilla ice cream. (You can half the recipe for a 8×8 pan.)
Relishing in the amazingness that is this recipe. And that partay in your mizouth.
She’s a cooking wizard, we tell you.
You can sub in other fruits for this, and in the off season, frozen berries are always a great option. There’s just something about that blackberry that makes it mouth watering fun but the possibilities are endless!
We cooked up a batch the other afternoon, and caught the pups eyeing it from below. Little trouble makers. ;}
As always, let us know if you try this… the perfect little recipe for this time of year – so yummy!
Have an inspired day!
Avivi says
I just love you..that is all.
Layla says
So trying this this weekend – for real looks delish!
Laura says
Made the cobbler tonight for dinner guests. It was truly simple and Delicious!!!