Saturday, October 1, 2011

The Famous Blackberry Cobbler



For as long as I can remember, my mom has made this blackberry cobbler each year when the wild Oregon blackberries ripen in September.

I thought of this cobbler while traveling through Asia. When we arrived in Dalat, Vietnam, and saw piles of fresh blackberries for sale at the produce market, I knew what I wanted to request as soon as I returned home.

in Dalat:
From K - Hoi An & Dalat

From K - Hoi An & Dalat




Inside a cupboard in our kitchen, there's an old, fraying recipe card with a handwritten blackberry cobbler recipe. It says it's from Gourmet Magazine, but I think the recipe must be from the '80s, and a recent search of the Gourmet website didn't reveal this amazing recipe.



My recommendation: use this recipe, also from Gourmet. I think it is almost exactly the same as the one I use. However, disregard the "1/2 cup cold lard" and substitute butter instead. You'll thank me. Who wants to eat lard?

You should do yourself a favor and make this before blackberry season is over for good. Remember that a scoop of vanilla bean ice cream on top of the warm cobbler is not optional. It's mandatory.

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1 comment:

  1. ooooh baby! It looks just as good as described! I might try to make this lil' fellow...

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