Brittainy came over this evening with Hilary and Hudson to pick blackberries. Our little farm is covered in wild blackberries and raspberries. It was hot and within minutes we were all drenched in sweat. Hudson went at it full throttle. He plunged right into the brambles saying, "Ow! Ow! Ow!" picking berries and cramming them in his mouth as fast as he could. Within minutes his face and hands were berry-stained. See the bit of raspberry on his nose? He thought it was a booger and he is trying to get it off. Hilary, on the other hand, was a tad more careful, donning leather gloves and mostly just holding the bag and pointing out the plumpest fruit to us pickers. She really didn't want to get into the fray. She was not nearly as sweaty or sticky as the rest of us at the end of our picking session. I think it is going to be a good season. We have already picked several quarts and just last week tucked into a delicous cobbler. In case anyone else would like to enjoy a fruit studded pastry, I thought I would share my recipe. It is super easy and super good!

Blackberry Cobbler
1/2 c. butter, melted
1 c plus 2T sugar
1 c water
1 1/2c self-rising flour (I like White Lily)
1/2 c butter
1/3 c milk
2 c blackberries

Place melted butter in a 9x9 baking dish. In a saucepan, heat sugar and water until sugar dissolves, set aside. In a separate bowl, cut flour and butter together until coarse c rumbs forms. This is much easier in a food processor. Add milk and stir until dough leaves sides of bowl. Roll out into a rectangle. Spread dough with berries, and roll up jelly-roll style. Cut into 1-1/2 inch slices. Place in pan on top of melted butter. Pour the sugar water over all. Bake at 350 for 45 minutes. Sprinkle with remaining sugar. Return to oven for a few minutes. Serves 4 to 6.