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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Oregon Blackberry Cobbler Recipe

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This recipe for Oregon Blackberry Cobbler is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Topping


Ingredients:  
Ingredients:  
* 1 cup flour
* 2 Tbsp. sugar
* 1-1/2 tsp. baking powder
* 1/4 tsp salt
* 1/4 cup butter
* 1/4 cup milk
* 1 egg

Directions:
Directions:
Sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles course crumbs. Combine milk and egg and add all at once to dry ingredients , stirring just until moist.
 

Fruit Filling


Ingredients:  
Ingredients:  
* 4 cups fresh or frozen blackberries
* 1/4 cup sugar
* 2 Tbsp. cornstarch
* 1/4 tsp. cinnamon
* 1/4 cup water
* 1 Tbsp. butter

Directions:
Directions:
In a sauce pan, combine blackberries, sugar, cornstarch, cinnamon and water. Bring to a boil, cook and stir until mixture is slightly thick and juice is clear. Cooking time is 3 to 5 minutes. Stir in butter until melted. Pour into a greased 8" square baking dish. Immediately spoon on topping in mounds over the filling. Bake at 350* for 25 to 30 minutes or until bubbly and brown on top.

Hint: This recipe can easily be doubled made in a 9"x 13" baking dish.

Personal Notes:
Personal Notes:
Shirley Cyr made this delicious recipe for us while visiting Tom and Shirley in 1999. This recipe is equally as good with other berries substituted for the blackberries.

 

 

 

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