Every weekend, especially during summer, the Fields family would make their version of cobbler, a cake-y mix of milk, sugar, and self-rising flour poured over fruit. Kelly says sometimes her mom would get "feisty" and add in amaretto. Here, Kelly plays to her own preferences with a bit of bourbon.
Just came back to this recipe online today as I plan to remake this. I've made it twice. Cannot believe that no one has written a rave review! Other than the fact that it's shown in a cast iron skillet and refers to the Turbinado sugar as 'granulated', this is the best blackberry cobbler I've ever had. I had to convert it to gluten free and never even noticed it called for turbinado sugar, I get a little frazzled converting recipes. The touch of bourbon gives it such an awesome flavor, but does not taste like bourbon or 'alcohol'. The little old ladies at my dad's assisted living gasped after eating it when I casually mentioned the forbidden bourbon. I had to giggle. I shared it at the dinner table with some ice cream...all enjoyed my tainted gluten free cobbler. In addition, blackberries are at a premium recently so I added blueberries, the recipe calls for lots of berries! It did not take away from the flavor believe me. I'm sure all blackberries would be better but we cook with what we have right? I will be using the turbinado sugar today and the fresh fat blackberries I got at a fruit stand this week. Hope you try this recipe, it needs some love here!
