On a hot afternoon in scorching temperatures, I decided, for
whatever reason, to start picking blackberries. The intent of the action was to
make a cobbler for an upcoming party. If you have never picked blackberries off
the vine, then let me tell you from experience that it is an arduous task.
There are thorns on those bushes and the best berries are often buried back in
the foliage. The recipe consisted of one cup of all purpose flour (I used wheat),
a cup of skim milk, a tablespoon of baking powder, some butter, and the fruit.
Of course, in order to sweeten this simple cobbler recipe there needed to be
some Splenda or Stevia. I poured the mixture on top of the berries which were in
an oven safe container and baked it on 350 degrees Ferinheight. Too much of my
amazement, this cobbler turned out might tasty. However, I also learned that I
do not like the seeds in the blackberries. They are very hard and very crunchy
which therefore ruins the taste in my opinion.
My next step was to apply this same easy recipe to make
apple cobbler, my favorite out of all of the desserts. So I did the exact same
steps, but the end result was less than satisfactory. For some reason, the
mixture would brown. It stayed kind of mushy which I did not like. When one
looks at most apple cobbler or apple crumble desserts, there is an obvious
pie-like filling present. However, when I tried, there was no such filling
present. After talking to a friend of mine, the one who taught me how to make a
cobbler in the first place, I learned that for this apple cobbler recipe, my
proportion of mixture to my proportion of fruit was off. There was more mixture
than fruit and he said that I may have added too much milk.