Blackberry Cobbler

Well not technically blackberries or so a southern would say they are dew berries. What is the difference? Not much really other than dew berries grow lower to the ground and are larger berries than blackberries. Dewberries are ripe in the spring where as blackberries are ripe in the summer. Dewberries are also sweeter which makes them excellent for eating right off the bush, which is why my husband is not allowed to pick them since he eats two and puts one in his bucket.   A little bit of berries will go a long way for this recipe you only need two cups of berries, you could use more if you like but we like our berries to last through the winter since they freeze very well nothing like hot cobbler when it is cool and the leaves are falling.

Berry cobbler
2 cups berries
1 cup sugar
put sugar over berries in a saucepan, stir and then let them sit until some of the juices start flowing from the berries into the sugar. Then heat berries and sugar to a boil  and then pour into a oven safe dish, I use an 8 x 8 pyrex dish. Now for the topping.

1 stick of butter softened (if you take this out when you start your berries it should be just right)
1 cup of sugar
cream together sugar and butter and then add
1 cup self rising flour
1 cup milk

after mixing thoroughly pour over the top of your berry mixture and stick in a 350 degree oven until the top is solid and turning brown and the edges. you can use a toothpick to check for doneness as long as you don't stick it into the blackberries at the bottom. This is best eaten warm with a big scoop of vanilla ice cream, my favorite way.