Strawberry + Blackberry Cobbler
adapted from the pioneer woman's cobbler
notes: this could be the simplest, most straight forward recipe of all time. and it's so good it doesn't make sense. i swear i was 3 glasses of sangria deep and had everything mixed and dumped together in the oven in 4 minutes. (minus the slicing of the strawberries). I doubled the original recipe to bake it in a 9x13 inch pan, swapped half the blackberries for strawberries, decreased the sugar a tad because the strawberries are so sweet, and threw some poppy seeds into the dry mix. i think next time i'd try adding a bunch more poppy seeds for an even more awesome speckly looking cobbler. either way, it's absurdly good and comforting for these airy summer nights. and vanilla bean ice cream scooped on top is absolutely demanded.
8 oz (1 cup/2 sticks) unsalted butter
1 3/4 cups sugar, plus more for sprinkling
2 cups self-rising flour
1/2 tsp salt
a tablespoon or two of poppy seeds
2 cups milk
3 cups strawberries, hulled and sliced
1 cup blackberries
preheat oven to 350 degreesF. melt the butter on the stove or in the microwave. grease a 9x13 inch baking dish. combine the 1 3/4 cups sugar, flour, salt, and poppy seeds in a large bowl. whisk in the milk, mixing well. then pour in the melted butter and whisk it all well together. pour the batter into the baking dish. sprinkle the berries over the top of the batter, distributing evenly. sprinkle a few tablespoons of sugar over the surface.
bake for about 1 hour 10 minutes, or until golden and bubbly.
seve warm with lots of ice cream.