Double Blackberry Cobbler with Ice Cream

An elderly lady friend, shortly before she died, gave us her recipe for blackberry cobbler. It was quite good, but a little sweet, and when we had a bumper crop of blackberries, we decided it was time to modify the recipe and technique. Doubling the blackberries makes this treat extra special, especially when topped with French Vanilla ice cream or whipping cream.

Ingredients:

Bottom Layer

¹/₂ stick of butter
1 cup white flour
¹/₂ cup sugar
1¹/₂ tsp. baking powder
¹/₂ tsp. salt
³/₄ cup evaporated milk
1 tsp. vanilla

Spooned Top Layer

¹/₂ cup white flour
¹/₄ cup sugar
³/₄ tsp. baking powder
¹/₂ cup evaporated milk
¹/2 tsp. vanilla

Wild-Grown Blackberry Filling

6 cups freshly gathered, washed, and sugared blackberries.

Instructions:

In a 9 x 13-inch Pyrex baking dish melt the butter in a 350-degree oven. Remove the dish to the top of the stove.

In a mixing bowl, combine and mix dry ingredients for the bottom layer. Add evaporated milk and vanilla, and mix to moisten all ingredients to form the batter.

Without stirring, "pour in" this bottom layer of batter.

Spoon the sugared berries atop the bottom layer, also without stirring.

In the original mixing bowl, using the same method, prepare the batter for the spooned top layer.

Dollop in the upper layer batter in patches over the berries.

Return to the preheated oven and bake for 45 minutes or until golden brown. Remove the cobbler and allow it to cool for at least fifteen minutes. Serve the blackberry cobbler with cream or ice cream. Makes about 12 servings.