Blackberry Cobbler

My cooking is often seasonally inspired. I am easy. It gets warm, and I want to cook with fruit. So after work on Friday I went to Haymarket, Boston's fabulous open air produce market with produce so inexpensive you wonder if you're buying things that "fell off a truck." Really, it just is so ripe you have to use it in a day or it goes bad, so too ripe to go to grocery stores. And I bought blackberries to bake with and raspberries to inhale for breakfast.

This is a recipe I got from a friend, and it is very possibly the easiest thing I have ever baked. It was warm and ooey and fruity and delicious, and should be eaten with vanilla ice cream.

Blackberry Cobbler

from Martin

serves four

4 cups blackberries

1/2 c flour

1/2 c sugar

1/2 tsp baking powder

1/2 tsp salt

1/2 c cold butter

1 egg

1 tsp vanilla extract

Preheat oven to 375.

Wash berries and put in 8x8 baking pan. Combine flour, sugar, baking powder, and salt. Cut in butter. I threw it all in the food processor and mixed for less than a minute; if you don't have a food processor, cut the butter in with a pastry cutter or forks or however you do such things. Mix until the butter is in coarse crumbles.

Beat egg and vanilla extract and mix into the butter mixture.

Drop pieces of batter over the berries.

Bake for half an hour to 45 minutes, until it's golden brown.