I made blackberry cobbler this evening with wild, hand-picked blackberries. I used the Pioneer Woman - Ree Drummond's - recipe. It's the same basic recipe I've used for years for fruit cobblers and is published in many church cookbooks. The main difference is that instead of pouring the batter overtop, it goes in first and is topped with the berries. I was able to double the recipe in my Rowe Pottery Deep Dish Bakeware. I had to bake it for 1 hour and 20 minutes, though. I love this bakeware and use it quite often. When I received it last year, I was even impressed with how well it was packaged for shipping. I think a tank would have had to run over it to do any damage in transit. The only thing I have issues with is how heavy it is when it's filled with deliciousness and ready to put in and take out of the oven. I have to be extremely careful not to drop it, spill it, or burn myself. I'm also very careful not to slide it across my glass-top stove. The stoneware bottom is rough enough to scratch. 😬 I'll probably pay for it tomorrow, but I had cobbler and vanilla ice cream for supper. Since the only other thing I've eaten today was cottage cheese with pineapples, I might be okay. 👀

Posted by Angie@WhimsyPoint at 2024-07-10 01:47:53 UTC