Kindrel’s Blackberry-Strawberry Cobbler, by Beverly Hicks Burch

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Today’s recipe comes from a guest contributor. She’s a beautiful, special, talented young lady who loves to cook. I should point out that cooking is just one of her many interests and talents. A few weeks ago she was in her school production of Willy Wonka. And, she’s an ardent University of Alabama fan. Who wouldn’t be! Especially since her big brother is about to start freshman year there!

I have known Kindrel’s family for many years and I can say they are what we call in the South “salt of the Earth people”. In other words you can’t find anyone better than these good people! They have raised and given the world a sweet and talented girl.

Kindrel Clark

Kindrel Clark

Kindrel has been busy this summer in the kitchen with her Mom, Kecia. They have been canning and making jams. I am so thrill and proud to see this young lady sharpening her cooking skills because so many girls (and guys) nowadays can’t even boil water.

So help me welcome Kindrel Clark to The BamaSteelMagnolia’s™ Bistro!

stawberry blackberry cobbler

Kindrel’s Blackberry-Strawberry Cobbler

Ingredients:

3 to 4 pints fresh blackberries

2 pints Strawberries

1 to 2 cups sugar (use greater amount for wild berries)

1/4 cup cornstarch

pinch of salt

1 Tsp. Vanilla Extract

2 cups plain flour

1/4 cup sugar (crust)

1 Tbsp. Baking Powder

1/2 tsp. Salt

1/2 stick of butter Cut into 1/4 inch slices

3/4 cup milk

Directions: (this Dessert takes about 15 minutes to prepare and 35 to 40 minutes to bake)

1. Preheat oven to 400F.

2. Combine the berries, sugar, cornstarch, pinch of salt, and vanilla into a mixing bowl. Stir until cornstarch dissolves.

3. Dump fruit mixture into making dish.

4. Stir the flour, 1/4 cup of sugar, baking powder, and salt together in another bowl. Work the Butter into the flour with your fingers until the texture is crumbly. Add the milk and stir to make a shaggy, sticky dough.

5. Drop Clumps of dough on top of the fruit mixture. DON’T SMOOTH THE LUMPS!

6. Bake 35 to 40 Minutes.

7. Remove from Oven. Let the cobbler cool, then ENJOY.

© 2012 Kindrel Clark All Rights Reserved

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