Julie Hasson: Hi! I’m Julie Hasson. Welcome to everyday dish. Obviously, today I’m not in the kitchen, but I’m in the beautiful outdoors it’s a gorgeous day in Pacific Northwest. And we are berry picking; it’s blackberry season and I thought if I’m going to make a blackberry pie, I should pick the blackberries fresh. So, look at these beautiful berries we have right here, I love them they are going to make a fabulous pie and the best part get these beautiful stand fingers; we can only get that from picking the berries fresh result, so thank you so much. I will see you back in the kitchen and we will make pie.
Hi! We are back in the kitchen and what to do with all those? We are just blackberries that we picked yesterday. Well, I’m going to show you, I’ve got a ray recipe for our weekend cobbler out of my new pie book called the complete book of pies and I’m going to show you how to make it, it’s so easy to make because you know, we wind up with all this gorgeous summer fruit, but what to do with it and I am famous as you can see it from this big bowl of figs. For having large amounts of summer fruits, so I have to come up with all kinds of recipes to use in that. You are going to love this cobbler. So to do begin with, we have about four to five cups of blackberries, you could use another berry if you want to, but I’m using the blackberries that we picked yesterday and we have some sugar and we are going to sprinkle about a quarter of a cup of the sugar on top; just a lightly sweet nose and we can kind of mix those around if you want. I just don’t want to mush them. So, I’m just going to carefully -- I’ll sit around like this. Okay, so we have that, we are going to set it aside; this recipe is really simple.
Now, in a bowl we are going to whisk it together, flower, and don’t forget this recipe and many, many other fabulous recipes are on our website everydaydish.tv. We have some baking powder and we are going to whisk these two together, I love easy recipes and this a great one to make with kids, they love it, its easy for them to do it, you can’t mess it up. Okay, now we have our soya milk right here and melted earth balance, but if you have another great tasting non-dairy margarine, you could go ahead and use that. (Inaudible) Oops! Whisk that and oh, and I forgot to, we want to add the rest for sugar. That’s what it really makes, that tastes good like a sugar. Okay, so we are going to mix that together, okay great. Now we are going to whisk – we’re going to lightly whisk in our soya milk have it right in. and you want to whisk it just until it’s smooth. You don’t want to over whisk it, now this really is, I’m always amazing how quickly this goes together and it’s a great last minute dessert, if you are going somewhere or you have company coming over and you don’t know what to make, but you have all that summer fruit, this is a recipe.
Now what I do is, I have a deep-dish 10-inch pie plate. You could also use a glass baking dish of square one like an eight or nine inch, which would work really well. So, we have that and I had a lightly greased with a little bit of earth balance and what we are going to do is we are going to put our batter in the bottom Okay, so now we have that together, over there, okay and then what we do as we spoon our berries on top. And then the great thing is to that, that bottom part -- the batter will rise to the top and it will cover the berries, so you get like the sort of combo of pie and cakes, it’s all good. I’ll get some of just cooking these on top and again four to five cups of fruits. There we go. And then, I don’t think it says it in the recipe, but I’m just going to add some little bit of cinnamics. I like cinnamon with my berries and we just sprink all little bit of cinnamon on top.
Okay and now we bake it, so we are going to put it on the oven, we are going to check it and all about 50 minutes, but it takes about 50 minutes to turn out of bake and the oven is preheated at 375-degrees and right in like that and set my timer and then we’ll check it again. It’s been an hour, so we are going to go ahead pull it out of the oven, as I know that it’s done. Look at this.
Look at that gorgeous gold brown color and that’s what you want. If there is any spots on top they’ll look like they are not completely baked; just throw back in for another five minutes or so. That is what you are looking for; see that the berries sunk to the bottom and the cake park ups the top. Oh, it is so good. This really is a fantastic dessert and one of my kids likes to eat for breakfast. You can powder your breakfast. But please try it, this is a great recipe to do; you can even use frozen fruit sort of work anytime of the year. The recipe can be found at our website, which is everydaydish.tv and don’t forget to check out my new pie book for even more recipes, I’ve got lots of Regan recipes in here as well. Thank you so much for joining me, have you baking and I’ll see you next time. Bye-bye.