First, get a cow. Milk her, save some and make some butter. Then some soft white wheat. As in berries. Grain. Then get your daughter to grind it for you fresh. And pick some blackberries. Wild ones taste much better than the tame ones -- when they take the thorns out, some of the flavor goes too.
In this photo is a small square cobbler, about 8 inches. Not very big. The big one is made in the long pyrex dish like this. This is the recipe for the small, just double it for the big. If you have any more than four people eating it, or if you want some for tomorrow, make the big one.
Put a blob of butter in the dish and put in the preheating oven for it to melt. With butter, more is nearly always better. I'd estimate I use about, oh, half a stick or so, 4 TBS. When that is melted, put in a generous 2 cups of berries. I do not like runny cobbler so I also add some arrowroot powder -- a couple tablespoons. And some sugar. Maybe half a cup. Stir around a little and distribute evenly.
Then take a cup of the flour (add some rising to this -- a little baking powder [tsp], and a little salt 1/2 tsp]), a little less sugar, and a little less milk -- probably 3/4 cup of the last two. Mix dry ingredients, add milk, stir, pour over prepared berries, put in preheated 350 degree oven. It'll take it most of an hour to bake -- check at 45 minutes.
In the Oven
Originally uploaded by Contrary Goddess.
This recipe is the basic one my mother told me over the phone the first time I ever made this. "Oh, it's easy," she said, "a cup of each thing." I am much more fond of it with whole wheat flour and less sugar. My mom was a really good cook and I appreciate the relaxed attitude toward it that I was able to pick up from her.
When we bake in the summer, we try to make the most of it, as you can see from the second photo. I have a number more food photos over on flickr if you are interested. Zero-miles food we're calling it as we take the photos.
Oh, and note that one day I was doing the usual multi-task kitchen thing when I was making the cobbler and I completely forgot to put the rising in it. And it was still good. Different. But good. It isn't how I'd choose to make it, but I'd eat it again.