Thanks for the go-to cobbler recipe I've been looking for. I had a few blackberries- fewer than the recipe calls for- and ended up with what we called a "Cobbler Cake". It was great, exactly the cobbler-dough flavor and texture I was after, and easy to see how perfect it will be as actual cobbler (with full-layer fruit). Our cake version was the result of blackberries spaced at about .5-1" apart on the batter. This left us with a solid enough cooked texture to be able to pick pieces up and eat like a brownie, but with the flavor and fresh fruit of a cobbler. Terrific!
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Thanks for the go-to cobbler recipe I've been looking for. I had a few blackberries- fewer...