Three Rivers B&B Blackberry Cobbler



This summer recipe is from Leah Launey, formerly innkeeper of Three Rivers Bed & Breakfast in California’s Sequoia Country. Makes 3-4 servings

Leah Launey, innkeeper of Three Rivers Bed & Breakfast in California’s Sequoia Country, shares her blackberry cobbler recipe and baking tips on Big Blend Radio.

Cobbler (makes 3-4 servings)

1/2 cup unbleached flour

Sugar to taste (try 1/8 to 1/4 cup)

1 teaspoon baking powder

1/4 cup nonfat evaporated milk


Drop by soup spoonful’s on simmering fruit. When soft biscuits form, stir to break them up.  Spoon fruit and biscuits into individual custard cups or ramekins, place on a stoneware saucer, and slide into a warm oven to give the fruit flavor a chance to intensify and the biscuit a chance to set.  If you skip this step, and just eat the cobbler as soon as you have stirred the soft biscuit, you can really tell the difference.

Blackberry Mixture (makes 3-4 servings)
You can prepare your blackberry mixture ahead of time, and store in glass jars in the freezer or refrigerator, or simply make the mixture fresh as needed. 

2 cups Three Rivers wild blackberries, with their own liquid

Sugar to taste (try 1/8 to 1/4 cup, or more if the berries are really tangy)

1 cup distilled water (for a cleaner taste)


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