If you are a procrastinator, take heart. It can pay off in some tasty dividends which I realized just the other day.
Every year I’ve hacked away at a patch of bramble bushes outside the chicken coop. Their prickly branches reach over a fence and on several occasions have practically ripped my clothes as I pass by.
But this year I put off that chore until the other day when I decided it was time for a little trimming of that jumble. You can imagine my surprise when I realized this patch had produced some of the finest looking, and tasting, blackberries I have ever seen. I was awe struck by their size.
After eating a handful, I decided I had a hankering for the blackberry cobbler my grandmother used to make when us kids would bring her bucketfuls we would find along a hedge row on the back 40 on the family farm. I remember fondly the taste of that dessert, especially when it was served warm with ice cream.
So fellow procrastinators take heart. Sometimes putting off today what you can do tomorrow, can result in some delicious consequences.
Fresh Blackberry Cobbler
3 cups fresh or frozen blackberries
1 cup sugar
1/4 tsp. ground cinnamon
3 Tbs. cornstarch
1 cup cold water
1 Tbs. butter
1-1/2 cups all-purpose flour
1 Tbs. sugar
1-1/2 tsps. baking powder
1/2 tsp. salt
1/2 cup cold butter, cubed
1/2 cup milk
Whipped topping or vanilla ice cream, optional
Preheat oven to 350 degrees. In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter.
To make the topping, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture. Bake, uncovered for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.