A few years ago I planted thornless blackberry vines. We love blackberries, but boy oh boy are those thorns mean. Thus the reason for planting thornless blackberries. Anyway, those vines never did produce berries, so I dug them up and planted them on the hillside bordering our property along the East Fork River. I thought they would be good to keep the hillside stable. Well, guess what? They not only kept the hillside stable, they bore blackberries this year! Go figure. Now I didn’t get a huge harvest, but got enough to add to frozen blackberries for a lovely late summer dessert: blackberry cobblettes.
The cobblette topping can be used with just about any kind of fruit that you use for crisps or cobblers.
I hope you like these cobblettes as much as we do — they’re fun and just the right size for ease of serving and happy tummies.
4 cups blackberries, fresh or frozen (thawed but don’t let them get mushy)
Oven proof ramekins or small ovenproof cups or bowls (I used eight 6 oz. ramekins)
Butter or spray inside of ramekins.
Divide berries between ramekins, filling a little over half way up. I used 1/2 cup in each of the 8 ramekins.
Ingredients: cobblette crispy topping
1 cup flour
1/3 to 1/2 cup brown sugar
1/3 to 1/2 cup granulated sugar
3/4 stick butter (6 tablespoons)
Several gratings of nutmeg or several shakes of cinnamon, to taste (optional)
Preheat oven to 350.
Combine flour and sugars together.
Cut butter up into small pieces.
Incorporate butter into flour mixture. I do it with a fork, and when the mixture looks crumbly, it’s done. Stir in nutmeg or cinnamon if using.
Divide topping among ramekins.
Bake on cookie sheet (to catch any flow overs) until fruit is bubbly and topping is golden brown, anywhere from 25-35 minutes depending upon size, etc.
Tip: Double topping ingredients and freeze.
Thaw before using.
I am just now making this, so as it ages, I’ll share results.
No real recipe but here’s how I make it:
Put a couple cups of berries (I’m using blackberries and raspberries) in a quart jar.
Pour 1/2 cup sugar over.
Smoosh berries down a bit.
Pour 1/2 cup water and 3/4 to 1 cup vodka over the berries.
Seal and give it a few shakes to mix up.
Store in cool place away from light for at least 1 month.
Try and remember to shake the jar every few days.
Taste. If it’s too harsh tasting, let it age another week or more.
Strain, then pour into container. Store in refrigerator up to 6 months or so.
To use: Sip as a cordial, or in cocktails.
Drizzle some on vanilla or berry ice cream.