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Thursday, June 3, 2010

Caesars Blackberry Cobbler

There's a special place in my heart for our grower Caesar. Caesar's potted plants for landscaping to herbs and beef stake tomatoes are hearty and strong just like him. Awww. I know I told you I have a soft spot for this man. 

This visit is way overdue as he's right here in Los Angeles County. My gosh I've been all over the state and as far as Charleston SC visiting Farmers and Farmers Market.  So...Monday I went to his facility and I was amazed.  

He's been holding back ... tisk tisk tisk he won't be doing that.  He's got blackberry plants, yep blackberries and I totally scored and made the following Cobbler. 

In addition to the berries, he has Guava, Avocado, strawberries, herbs, tomato, & something new that he's going through the process of certifying his White Peaches!  So much more which you'll see on Saturday at Market.

Let him know you saw it here.  He'll be embarrassed, but in a nice way...I hope. 

See below the recipe for more pics from the visit!

Blackberry Cobbler

Served this delicious cobbler warm from the oven with homemade
vanilla ice cream. What a hit it was at our Memorial Day cookout.
Prep Time 15 min
Cook Time 30
Total Time 45


  • 4 cups fresh blackberries, about 20 to 24 ounces
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted butter
  • 1 1/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup granulated sugar
  • dash salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 4 tablespoons melted butter


Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blackberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blackberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 teaspoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not over mix. With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

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