Aaaaand we’re back- with a fiercely awesome cobbler in tow.
Yes, we said cobbler.  Blackberry to be exact.  Oh, and in tiny little half-pints.

By the way, we got this recipe from one of our favorite girls in town who just happens to be well known for this Tenn-Tucky Cobbler.  You can check out her blog about her sweet family here.

Let’s begin!

Our Supplies:

1 1/3 Cups of Sugar
1 Cup of Self-Rising Flour
1 Cup of Milk
1/2 Cup of Melted Butter
2 Cups of Blackberries (we ended up using 3)
12 Short 1/2 pint jam jars

Preheat the oven to 350º.  In a mixing bowl, combine 1 cup of the sugar, flour, and milk.  Blend well with a whisk.  Add melted butter, and mix well.  Pour batter into the bottoms of the jars.  We filled up each jar about an inch (and then realized we could easily have increased the batter by another 1/2).  Add blackberries to the jars.  We ended up using that whole bag of blackberries above, as well as some extra frozen fruit we had in the freezer.  Sprinkle remaining sugar over the blackberries.  Place the jars on a baking sheet and bake for 50 minutes, or until golden brown on the top.

Again, the jars were about 1/2 to 3/4 full once they were done, so we definitely could have added more batter/berries to fill them up.  Although, we have to admit we were kind of delighted to see that a scoop of ice cream fit perfectly into the jar. YUM!

Also, just for your information, you can also freeze the jars (with lids on) and wait until you serve dinner to pop them into the oven.  If you are hesitant about glass breaking (ours did not, and rarely does), put them in a cold oven and let the glasses acclimate as the oven preheats.  Just be sure to add an extra ten minutes to the baking time if they are frozen.

{See? Told you the delay would be worth it!}