Even I am kind of bored of fence posts (unintentional pun), so I thought I’d change it up a bit today to rave about the black raspberries. The thing is, when you buy a jungle, there is always more jungle to deal with. It’s on your list, that pickery, buckthorney, virginia creepiery, poison ivyey fenceline (the one that already has a fence along it). Anyway, I’ve been noticing more and more black raspberry plants in all the overgrown areas that remain on my to-do list.
Inspired by my friend who had her own black raspberry expedition today, this evening, after hauling my mandatory three tarps full of brush to the burn pile, I decided to see if any of mine were ripe. Mmmmm. There were a fair amount of ripe ones and lots left to ripen. It is going to be a tasty few weeks over here on the hill.
I also picked a bunch of mulberries (because the neighbor’s mulberry trees hang low over my jungley property line) and threw them in with the black raspberries. They are the same color and all told I got about 3 cups of berries. And that was with eating a bunch of them while I picked.
Of course I debated jamming them, eating them all right then and there, black raspberry syrup, … and settled on black raspberry / mulberry cobbler. I based it on this recipe, found through Pinterest. Let me assure you, you won’t be disappointed.
Black Raspberry / Mulberry Cobbler
- 2 1/2 cups berries (I used about 70 / 30 black raspberries to mulberries– but whatever you have will work)
- 3/4 cup sugar (I cut the sugar from the original recipe and probably could have cut it further)
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
Preheat oven to 375. Mix berries and sugar together and let them sit while you put the rest of it together. The original recipe calls for 20 minutes- I was not nearly that patient and let them sit exactly 4.5 minutes while I mixed the other ingredients and then in they went. Whisk together the flour, baking powder, and salt. Add milk and stir. Add melted butter and mix together.
Put the batter into an ungreased 8×8 pan (or two small ramekins and a round 8″ casserole pan you have sitting around). Glop the berry / sugar mixture over the top. Bake the big pan for 45 (ish) minutes until the crust is golden brown. The ramekins took around 15 minutes to bake.
It was amazing. Buttery, berry fresh, and completely amazing. Quick, find yourself a berry patch and get baking!!