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Berries
Our Sportsman Club Road farm is home to a one acre trellised planting of thornless blackberries that are available for u-pick beginning mid-July. Picking dates and times are determined as berries ripen and are available, generally twice per week. For up-to-date information regarding picking dates, sign up for email notices through our newsletter, The Cider Press.
U-pick blackberries are $5 per quart, and we provide the containers. One quart is equivalent to four cups, and if you heap up your quart container, which we encourage, you'll get five cups!
This following recipe was taken from Allrecipes.com and was devoured by everybody in the family, which is the equivalent of twenty thumbs up!
Baron's Blackberry Cobbler
PREP TIME:
15 MIN
COOK TIME:
55 MIN
READY IN:
1 HR 10 MIN
INGREDIENTS:
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 6 cups fresh blackberries
- 1/4 cup melted butter
- 2 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 1 tablespoon vanilla extract
- 1/4 cup melted butter
DIRECTIONS:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
- Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
- Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.