If you follow me or Elsie on Instagram, then you may have already seen that lately we've been berry picking with our mom on the weekends. This was something we used to do when we were kids, and to be honest, we haven't done in years together. I am SO glad my mom suggested it because it's so fun. Plus I get to spend quality time with them AND end up with a big bucket of freshly picked berries. That's a triple win! About a month ago we picked blueberries and then a few weeks later we went and picked blackberries. So that's what this cobbler is all about.
Cobbler is just too cool.
There so many different variations of cobblers too. This one is kind of like if you took the crumble top from a muffin and placed it on top of a bunch of juicy, baked berries. It's just SO good, with or without ice cream.
1 1/3 cups blueberries (thawed if frozen)
1 1/3 cups blackberries (thawed if frozen)
zest from one lemon
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
I picked so many berries this year that after I got them home and washed them (and double checked for any stems), I froze most of them so they would keep longer. So my first step was to let them thaw some.
Lightly butter a pie pan and fill with the berries and lemon zest. Then sprinkle the crumble top all over the berries. Bake at 375°F for 32-35 minutes, until the berries begin to bubble and the crumble top begins to brown.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.