Blackberry Cobbler

Everybody loves a day off! Even better, most folks love to do their favourite thing on that day off.

For some this might mean shopping, for others it might be cooking. For my significant other, he would prefer to wake up at the crack of dawn (5:30am) and traipse with his best mate to their favourite fishing spot, which is about 1&1/2 hrs drive from here.

Whenever the boys go fishing, it’s always a fun filled anticipation as to what they might return home with. Sometimes it’s Australian Salmon (apparently best for fish cakes) or maybe some Whiting, sometimes it can be nothing too!

The only thing I’m certain of, is the guys have rumbling tummies when they get back in the afternoon and I can usually be called on to rustle up a mid-afternoon feast!

Blackberry Cobbler.

So, Blackberries are scarce now we’ve hit Autumn here in Australia. Not to worry, I find frozen varieties work just as well (if not better) sometimes! This is for my sweetheart as he willingly woke up at the crack of dawn today for his little fishing expedition and I know Blackberries are his absolute favourite!

Time: 35-40 mins

1.5 cups of blackberries
1/2 cup of sugar (I like a mix of caster sugar & raw sugar, gives a lovely little texture of crunchy bits for me) extra to sprinkle
2 whole eggs
1/2 cup softened butter
1/2 cup flour
1.5 tsp of baking powder
1 cup whole milk
Icing sugar to dust (optional)

**I had some frozen streusel topping made with oats, coconut, butter & flour. Feel free to make or omit, depending on your preferences.

1 greased casserole or baking dish, sprinkle the base with some butter & extra sugar
Preheat oven to 180C (350F)


Sprinkle the tops of the blackberries with some sugar & set aside.

Crack the eggs into a large mixing bowl.

Whisk sugar with the eggs and mix thoroughly,

Sift baking powder and the half cup of flour,

Combine all remaining ingredients in the bowl. Stir to form a very firm batter,

Batter goes into the base of the dish, blackberries go on top! Finally, throw a little streusel topping (if using) over the top of the dish.

Bake at 200C or (392F) for 15 mins, reduce heat to 180C (350F) and finish it for the last 15 minutes.

Dust with a little icing sugar to serve.