July 27, 2021
Every summer, we go berry picking at the coolest “mom + pop” berry farm here in Blacksburg. It’s owned by a local family who does it for a hobby and we are lucky enough that they chose our town to live in. Sadly, we aren’t in Blacksburg this summer, so I’m already trying to figure out if it’s worth it to drive two small children 4 hours just to pick berries. (I’ll let you know what I decide.)
Each week, the owners put up different recipes for things that are in season: blueberry muffins for when the blueberries are ready, berry cobbler for when the blackberries are ready, etc. I put a spin on the recipe that they posted the week that Milo was born, right as the blackberries were almost picked over.
I will never not make this dessert. It’s warm and crunchy, sweet and a little salty. Top it off with some homemade ice cream, and you’ll see why I can’t get enough. The original recipe calls for only blackberries, but I like to do a berry medley.
Don’t have a local berry farm? Try your local farmer’s market. And then if you still can’t find any, take yourself to the grocery store and buy the ripest berries you can find.
Triple Berry Cobbler
2 pints of berries (blackberries, raspberries, blueberries)
1 box yellow cake mix
½ cup salted butter (plus a little more, because…BUTTER)
½ cup oats
½ cup chopped pecans
-Preheat oven to 350*F and grease or spray a 9X13 baking dish.
-Spread out berries in the bottom of the dish.
-In a large bowl, combine the cake mix, oats, nuts, and melted butter until crumbly.
-Sprinkle mixture evenly over the berries.
-Bake for 45 minutes or until golden brown on top.
-Serve with ice cream (optional, but really not optional).
Homemade Ice Cream
to be used with an ice cream machine
1 ½ cup whole milk
1 ½ cup heavy cream
3-4 tsp vanilla
¾ cup sugar
-mix milk + cream first
-add vanilla + sugar, put in fridge
-add chilled mixture to ice cream maker, as turning
-mix for about 20 minutes or until the cream is frozen throughout
-transfer ice cream to a container and put in the freezer for several hours before serving
Thanks for being here,
Regan
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