The weather has been gloomy here. Fall has arrived. I’ve been trying to psych myself up about it, with little sucess. That is until I went to the farmer’s market yesterday morning. There was such a bounty of beautiful produce to search through on my crisp Sunday morning. Suddenly I started to get excited again.

And I was facinated by the sheer variety of eggplants! I picked these up because they were just too pretty to not get.

Not to mention these beautiful berries. Needless to say, I was feeling pretty satisfied when I got home yesterday.

Yes. Locally Grown Berries indeed.

So, while I don’t yet have a plan for my beautiful eggplants and various squashes, I did do something last night with the berries.

I searched online for Berry cobblers and the first one that came up was from Betty Crocker. More than just that, the description said, “A recipe with soul, this cobbler won the grand prize in the “Betty Crocker Recipes from the Soul” recipe contest!”
I love that Betty Crocker has a soul cooking contest.

Obviously this was the recipe I had to make with all those blackberries I had discovered on my Sunday market quest. And let me tell you, yum. Really easy, fast, and yum. I would have taken a picture, but I was too busy eating.

Betty Crocker’s Blackberry Cobbler

Ingredients:
2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)
1 cup sugar
1 cup Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter,
Ice cream for serving!

1 In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

2 In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

3 Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.