A Year-Round Guide to Franklin and Nantahala

Yield: 6-8 servings. 1 tablespoon + 6 tablespoons salted butter 1 large egg 1¼ cups all-purpose flour 1¼ cups + 2 tablespoons sugar 4 cups frozen or fresh blackberries 1

Rosemary and Goat Cheese Strata

Yield: 6-8 servings. 1 tablespoon + 6 tablespoons salted butter 1 large egg 1¼ cups all-purpose flour 1¼ cups + 2 tablespoons sugar 4 cups frozen or fresh blackberries 1

Blackberry Cobbler

blackberry cobbler

Yield: 6-8 servings.

1 tablespoon + 6 tablespoons salted butter
1 large egg
1¼ cups all-purpose flour
1¼ cups + 2 tablespoons sugar
4 cups frozen or fresh blackberries
1 tablespoon fresh lemon juice
Vanilla ice cream or whipped cream (optional)

Preheat oven to 375°.

Grease an 8 x 8-inch pan with 1 tablespoon of butter. In a separate bowl, combine the egg, flour, and 1¼ cups of sugar until the mixture resembles a coarse meal. Add ¼ cup of the flour mixture to the bottom of the pan. Pour in the blackberries and sprinkle the lemon juice on top. Spread the remaining flour mixture evenly over the blackberries. Melt 6 tablespoons of butter and pour on top. Sprinkle 2 tablespoons of sugar on top.

Bake for 40 minutes, or until crust is golden brown. Let sit for 10 minutes before serving.

Serve in individual ramekins and top with vanilla ice cream or whipped cream (optional).

print it

This story was published on Jun 29, 2016

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.