Tuesday, January 3, 2012

A New Year's Day Treat: Pioneer Woman's Blackberry Cobbler w/Honeyed Greek Yogurt

After a night filled with drunken New Year's Eve revelry, my friend Tana and I decided to spend New Year's Day in the most lazy and relaxing way possible. We slept in, made a super tasty brunch of Biscuits and Sausage Gravy, ate pita chips with huumus and black pepper Boursin, and watched a lot of television. We watched Anthony Bourdain's The Layover, which is pretty damn awesome, and The Pioneer Woman's cooking show on Food Network. Most of you know of my love and affection for all things PW, so I was excited to finally watch the show. It was just as adorable as I'd hoped it would be, and one of the recipes in particular was piquing my interest. 

The finale after their scrumptious looking pot roast sunday dinner was a buttery blackberry cobbler. It was golden and cake-y, probably closer to a buckle (made with fresh fruit and a cake batter) than a traditional cobbler. But since she made it, she can call it whatever she likes! Tana and I had bought Greek yogurt and blackberries to make little parfaits....but I figured that the fruit would be better put to use making a delectable dessert instead. 

The recipe is so easy, you could probably make this blindfolded, but you probably shouldn't. 

Preheat your oven to 350 degrees, and while that's heating up, butter a baking dish. We used a 9 inch cake pan, and that seemed to work fine. Then, take a cup of self rising flour (Now I know most of you don't have this in your kitchen...I know we didn't. Thanks to the interwebs, I found a recipe to slap together your own.) and mix it with a cup of sugar in a medium sized bowl. Whisk in a cup of milk and 1/2 a stick of melted, unsalted butter until it's all combined. Pour the batter into the baking dish, and then scatter 2 cups of blackberries all over the top. Sprinkle another 1/4 cup of sugar over the top for a little sparkle and crunch. Pop it in the oven for an hour, until it's golden and puffy.

We used raw brown sugar because it was what we had on hand the result was even more delicious. It was a deep golden brown with a chewy/crunchy crust, and I think it went well with the blackberries. 

We didn't forget the Greek yogurt though! I mixed some of it with a little bit of honey, and dolloped its creamy deliciousness right alongside the cobbler. See? HEALTHY. And just in time for the new year. 

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