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It’s time for Blackberry Cobbler, Grilled Flank Steak

 

Easy Blackberry Cobbler

Easy Blackberry Cobbler

 

Seems like the dog days of summer, which usually hit in August, are already here. The temperature promises to be above 90 today, so I went out early this morning and picked blackberries from our little patch growing on a fence near the elderberries.

The birds beat me to most of them, and I noticed some branches on the sides were nibbled off – the deer dined in the patch, as well.  I did get enough to make this easy berry cobbler.

I had forgotten about this recipe until one of my friends brought it to a gathering. This is really delish and doesn’t take a mountain of berries to make it taste good.

Easy upside down blackberry cobbler

I call this “upside down” since you pour the batter in first, and then the berry mixture. The berry mixture falls down to the bottom during baking and the batter mixtures rises to the top, making a nice bumpy, cobbler crust.  You could use other berries or add thinly sliced peaches, as well.

1 stick butter or margarine, melted

3/4 to 1 cup sugar

1 cup self-rising flour

3/4 cup milk

1 teaspoon vanilla

2 heaping cups blackberries or other berries

Preheat oven to 350. Pour melted butter in an 8×8 pan or 2 quart casserole. Mix the sugar, flour, milk and vanilla together and pour that over butter. No need to stir. Sprinkle blackberries all over the top. Bake until top is golden and cobbler bubbles, about 35-45 minutes.

Tip from Rita’s kitchen

Self-rising flour has salt and leavening already in it. Store in frig or freezer for longer storage and to keep leavening active.

Grilled flank or flat iron steak with brown sugar bourbon marinade

For the Monroe reader who lost his recipe. “I remember it had soy, brown sugar, bourbon and Worcestershire in it. Sometimes I broil it, but this time of year I like to toss it on the grill”, he said.

This recipe is an heirloom one that has stood the test of time. And you have a choice of either the classic, flank steak or the new kid on the block, flat iron. If you’ve never tried flat iron steak, you need to. Flat iron is part of the chuck so it has great beefy flavor, but is almost as tender as tenderloin.

1 flank steak, about 3 pounds (or 2 smaller ones) or equivalent flat iron steaks

Marinade

3/4 cup soy sauce (I use Tamari, an aged soy sauce)

1/3 cup packed brown sugar, dark or light

2 garlic cloves, smashed

1/4 cup bourbon

Juice of 1 small lemon – a tablespoon or so

2 tablespoons Worcestershire

1 cup water

Score steak diagonally on both sides. Combine marinade ingredients and cook over medium heat until sugar melts. Cool to room temperature and pour over meat. Cover and refrigerate anywhere from 12 to 36 hours. Remove from marinade and grill to desired doneness.

 

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