Botched cobbler!

Discussion in 'Camping, Hiking, Cooking' started by bitterroot, Apr 10, 2010.

  1. bitterroot Love vintage graphite!

    Posts: 1,426
    Snohomish, WA
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    Well, I tried a new cobbler recipe last night...blackberry. I was leery of the recipe because it actually looked more like a dump cake than a cobbler. It was a disaster! Really runny! Might have been the frozen berries...who knows. I should know better than to try to improve on a time tested recipe. bawling:

    Today I'm on a search for those grill pans. If I find them, it will be steak tonight :thumb:!
  2. Jerry Daschofsky Moderator

    Posts: 7,563
    Graham, WA, USA.
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    Lonnie, I've always had a problem with Blackberry anything. If you get them in cans, you have to REALLY get all the liquid out. Then enough flour to thicken up. But if it's not fresh blackberries, I rarely ever make them anymore.
  3. Annie Rutherford Washington Native

    Posts: 206
    Haristene Isl. Wa.
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    Corn starch, is a great thickener, think of it as a fruit gravy.
  4. bitterroot Love vintage graphite!

    Posts: 1,426
    Snohomish, WA
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    Ya, I think frozen berries have a lot of water in them. Back to the drawing board...
    Fruit gravy :rofl:. Great description!!!! It was good as a topping over vanilla ice cream!

    Lonnie
  5. Jerry Daschofsky Moderator

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    Graham, WA, USA.
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    Yeah, I'll use cornstarch too. Depends on what I have on hand. Just for some reason I think you almost have to delute them with something else. Even with all the thickening agent, seems they leech out so much fluid. Unless they're fresh. The frozen may have let off enough water to water down the syrup base. No idea. I just know I've even went as far as REALLY cranking up the heat on the bottom to get that baby to cook out the juices. No luck. LOL. Layer of baked on berries, then layer of liquid, then crusty top. ROFL. Seems fresh are about only way to go, with blackberries that is. Or maybe totally thaw them out before hand in a strainer?
  6. Annie Rutherford Washington Native

    Posts: 206
    Haristene Isl. Wa.
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    Gota be carfull with berrys there mostly juice. Try somthing thats more flesh than juice, peaches, apples. I am just throughing out ideas.
  7. fodf Team Umiak

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    In my happy place.
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    Annie, any and all ideas you have are valualbe. Thanx for your post on this one. Am learning which is gr8.
    Eric Electric
  8. bitterroot Love vintage graphite!

    Posts: 1,426
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    You're right Annie. I've got a great (and very easy) peach cobbler recipe. I'll try a blackberry when I can pick 'em fresh. Lord knows I have enough blackberry bushes on my property!!!!
  9. Jerry Daschofsky Moderator

    Posts: 7,563
    Graham, WA, USA.
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    LOL Annie. Problem is, I LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOVE blackberries. Blackberry cobbler is the best. Just damned things juice up so damned much. Love blackberry jam too. Make alot of other cobblers, just the blackberry is that one everybody wants to perfect (especially with a big scoop of vanilla ice cream, yummmmmm).

    BTW, I did a repeat of dinner my first night at the Hoh down. Breaded pork cutlets, cheesy potatoes that Lonnie made, and Cherry dump cake (except this time I had vanilla ice cream to put on it). Man, was quiet at the dinner table. :)
  10. bitterroot Love vintage graphite!

    Posts: 1,426
    Snohomish, WA
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    That was a GREAT Hoh down dinner!!! Jerry, about those pork cutlets....You pound them out, dip in egg and bread with crushed saltines, right? Correct me if I'm wrong.

    Lonnie
  11. Jerry Daschofsky Moderator

    Posts: 7,563
    Graham, WA, USA.
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    That was it Lonnie. I actually buy the full pork tenderloin. Cut it about 1/2" thick. Then take a tenderize and pound super thin. Flour, eggwash, then roll in crushed saltines (you can do panko too, what I used last night). And that's it.
  12. Allison Banned or Parked

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    Seattle, WA
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    Blackberries come in cans? Who knew?
  13. Michael Nelson Old And In The Way

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    San Francisco, CA, USA
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    Best blackberries I ever had were on a bush overhanging the Feather River in Northern California. It was summer, hot, and I was wading and casting. I noticed this blackberry bush that was pretty much picked clean on the land side, but on the water side it was hanging heavy with clusters of ripe berries.

    I put my flyrod under my arm and I must have spent 1/2 hour stuffing myself with those dusty berries. When I stopped my stomach looked like I'd eaten a bowling ball, and my hands were purple up to the elbows. Lots of scratches from the thorns, too.

    Man, I am drooling now just thinking about it, and that was 25 years ago!
  14. Jerry Daschofsky Moderator

    Posts: 7,563
    Graham, WA, USA.
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    LOL, hope you're being a smartass. Not much that doesn't. Especially in the pie area. Easier to pack in at camps that way. Longer shelf life too on long camps.
  15. fodf Team Umiak

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    In my happy place.
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    Pulled the trigger on a camp chef 10"..looking forward to do some Jerry, Lonnie, Annie style cooking. Have some blueberries and peaches in the freezer to try some cobbler. Love meat loaf and acorn squash..that is on tthe radar for sure. And the dump cake..oh yea. Will be asking for help but I'm on my way.
    Eric
  16. bitterroot Love vintage graphite!

    Posts: 1,426
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    Cool Electric!! Go for it and have fun!
  17. theQween New Member

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    Connell, WA
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    I have a 'stone soup' recipe for blackberry cobbler. I was young, unemployed and broke. I used vanilla cake mix over fresh blackberry. My roommates liked it so much that they shared their pantry with me. Then I got a job! The cobbler turned out perfectly and went well with ice cream. I have never tried it with frozen berries. Perhaps thawing and straining prior to baking??? I might try it tonight and get back to you with results.
  18. scottflycst Active Member

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    Ozark Mtn springwater
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    Don't mean to upset the apple cart but blackberry cobbler is easy, if I can do it anybody can. Here's my country recipe.
    First, berries must be ripe and fresh. Put em' in a pot on the stove (Low heat), sprinkle them with sugar (1 cup to start), heat em' up and they'll melt down a bit. Add a bit more sugar to suit your taste, I like a good balance of tart and sweet. Next grease (non-stick spray) a glass casserole dish or comparable, pour berries into dish. Mix enough Bisquick to layer about 3/8 inch thick topping, slide in preheated oven (350 of course) and bake approx. an hour. When top crust turns golden test with toothpick, when done remove from oven. While still hot, baste topping with melted butter and sprinkle a little cinnamon sugar on top. Let cobbler cool, very important. You might have to guard the kitchen with your shotgun because the wonderful scent of one of your favorite desserts will have filled the house. Give that cobbler an hour to cool then dish it up in medium sized crocks with French Vanilla icecream and throw that damn bathroom scale out into the backyard because tonite's about enjoyment!!