Day 5: Black and blue cobbler

 I had a brief stroke of genius a few years ago and decided to mix blackberries and blueberries in a jam recipe! 

I thought the most fitting name for this concoction must be “black and blue” jam. 

Despite the harsh-sounding name, the jam was so tasty! 

The milder blueberries took a little edge off the bitterness of the blackberries and the result was lip-smackin’ good. 

I’ve since applied the same principle to my old fashioned poor man’s cobbler. 

This cobbler is the easiest thing to make, a recipe used for many decades by country cooks.  It’s been called washday pie and lazy Susan cobbler. Whatever you want to call it, call it simple to make. 

You can use just about any fruit filling—berries and peaches being the most commonly used fruits for this pie. 

All you need is a cuppa flour, a cuppa sugar, and a cuppa milk.  A stick of butter, too. And your fruit. 

Here’s the recipe I most often use. Sometimes I beat an egg into the batter for a slightly more cake-y crust. 

Sometimes I don’t. 

This time I didn’t. 

Quick Cobbler

1 stick butter

1 cup flour (I used self rising) 

1 cup sugar

1 cup milk

4 cups of fruit (I cooked two cups each of black and blue berries for about ten minutes with about a half cup of sugar and about a half cup water. The fruit needs to have a little liquid in it.) 

The pie will look like this before it goes into the oven. 

Melt butter in a 13 by 9 inch pan. 

Combine flour, sugar and milk, then pour over butter. Pour fruit over the batter and bake at 375 until browned around the edges.  

A scoop of vanilla ice cream sets it off!