My husband and I took the kids blackberry picking today! One of the most awesome things about living here in Idaho has been discovering the many, many wild blackberry bushes everywhere. I don’t care much for blueberries or raspberries, but blackberries, those I could eat all day long! We picked until the two little ones got tired and wanted to just sit in front of a bush and screech until we popped another berry in their mouths. We managed to take home probably 5 pints of blackberries.
My husband had his heart set on cobbler, so I found a recipe on Pinterest and we tweaked it, of course. So here is our version…the best cobbler you’ll ever eat!
Chocolate Blackberry Cobbler
– 5 pints blackberries
– 1 1/2 cups brown sugar
– 1 cup coconut oil, melted (plus a little extra for the pan)
– 2 teaspoons vanilla extract
– 1 cup flour
– 1/4 cup cocoa powder
– 3/4 cup whole oats
– 2 teaspoons baking powder
Coat the bottom of a 15″cast iron skillet with coconut oil. Add the blackberries.
I’m sure you could use a 9×13″ casserole dish, if you don’t have a cast iron pan (but I highly recommend you buy at least one of these pans!).
Preheat oven to 375 degrees. In a large bowl, mix the brown sugar, 1 cup of coconut oil, and vanilla extract. In a small bowl, mix the flour, cocoa powder, oats, and baking powder. Add this mixture to the large bowl, about half at a time, and mix well. Drop the batter by small spoonfuls onto the blackberries. Cook for 30 minutes, cool, and enjoy!