Blackberry Cobbler

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Blackberry Cobbler

When I was 17,  I went on a camping trip with a friend. It turned out to be a youth worship weekend with a Christian church my friend was a member of. That being said, I am Jewish and have nothing against other faiths. As I take everything in life, I welcomed the learning experience with open arms and the pastor did the same with me. The weekend was great and me being there sparked great conversation. However one thing stood out more to me than anything else that weekend. It was a mouthwatering blackberry cobbler one of the camp leaders made right on the fire. Back then my cobbler experiences had been lackluster and mostly with canned fruit in sugar syrup. Like anything that is unappetizing you tend to write it off as something you don’t want to eat. So with the theme of the weekend I decided to keep an open mind and dive right in. He served this blackberry cobbler along side some homemade cinnamon ice cream. The combination was fantastic and changed my views on cobblers immediately. This recipe is an adaptation of the first cobbler I fell in love with.

1 Cup All-purpose Flour

1 Cup Sugar

1/4 teaspoon Salt


1 Cup Buttermilk

1 teaspoon Vanilla

2 Tablespoons Olive Oil

2 teaspoon Baking powder

2 Cups of blackberries

Dusting of Cinnamon (about 1/4 teaspoon)

 

In a large mixing bowl, whisk together the flour, sugar,  salt and baking powder. Add the buttermilk and the olive oil. Grease a bread pan or a 9×9 baking dish with olive oil. evenly spread the batter into the pan. Add the blackberries on top in an even layer. Sprinkle a little sugar on top. Place in an 350 degree oven for an hour or until it is golden brown and bubbling.

 

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