This recipe is borrowed from the Farmers Against Hunger cookbook. This is a great recipe to make compote using Jersey fresh fruits such as our strawberries, raspberries, blueberries, blackberries, peaches or apples! Top off your waffles, pancakes, toast or even sweet biscuits with it.
3 cups of fruit - larger fruits peeled and chopped
3 tbsp unsalted butter
½ cup white sugar
1 tbsp lemon juice
Melt the butter in a skillet over medium heat
Add the sugar and lemon juice and stir until combined
Toss in the fruit and a pinch of salt - stir to coat. Cook, stirring occassionally depending on how chunky you like the sauce (approx. 5-10 minutes). If the mixture starts to thicken, add a little water. Harder fruits require more water.
This recipe has a little magic in it. Instead of the traditional biscuit crust on a cobbler, you put a cake mix on the bottom of the pan and the blackberry filling on top. The cake then cooks to the top! Try it out and see what we're talking about.
Stir together just the berries and sugar in a large bowl and let it sit for 25-30 minutes. This will bring the juices of the blackberries so that they can be sweetened up by the sugar, this process is called macerating.
Preheat the oven to 375º.
Stir together the flour, baking powder, salt, and milk with a wooden spoon.
Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Use a 8"x8"x2" baking dish. Lightly grease the pan. Pour in the batter and smooth it out.
Pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes or until golden.
Let it set up for 15 minutes and then serve with ice cream or whipping cream.