Chances are you have wild blackberries within a few minute drive from your house no matter where you are. In my part of the world July 4th is the time to start picking berries. And they last about two weeks, no longer.
I went out on July 5th and 6th to try and rustle some up. I am fortunate enough to be a member of a hunting club that has plenty of land. You will find the most black berries in regenerating land. Something that has been clear cut with in the last 5 years. On the 5th I found only about a cup.
Going back out on the 6th to scout a beaver swamp, I was able to find another 3 cups. So, a good spot. And I will be back next year to pick extra to put up.
This recipe is a Betty Crocker recipe. Find it here. And I have used Betty’s recipes in the past with good success. One thing is hard to deny, they have stood the test of time.
One thing about cobbler recipes is that they call for the dough to go in first then the fruit on top. I think it’s supposed to come to the top and the fruit filling sinks. Mine always happens about half way. But it’s still very good. Wild black berries are seedy, but they have such a satisfying taste. I really consider them worth the chiggers to get a nice picking.
I use a No8 cast iron skillet as I do with most of my cooking. I used 4 cups of berries here and it worked out fine. A cup of sugar seems like a lot but the wild berries are somewhat tart. I sugared them down and let them site a while to make a syrup.
The dough requires 1 cup flour, 2 tsp baking powder, 1 tsp salt and 1 stick butter melted. Mix these ingredients, pour in your buttered skillet then pour the sugared blackberries on top. Man what a good recipe. Very satisfying.