Blackberry Cobbler

Berries are picked, oven preheating, ice cream in the freezer.

1/2 cup real butter (1 stick)
1 1/2 cups self-rising flour (or 1 1/2 cups flour plus 1 teaspoon baking powder)
1 cup sugar
1 cup milk (I used up the milk beginning to sour in the fridge)
1 teaspoon real vanilla extract
1/4-1/2 teaspoon ground ginger (my addition)
3 1/2-4 cups blackberries, capped and washed well to remove dirt, drained (or a combination of berries)
raw sugar, for sprinkling (optional)
Directions:
1Preheat oven to 350 degrees.
2Place a 2-quart ovenproof baking dish in the oven and melt the butter in it while you.
3wait for the oven to preheat. Be sure not to burn the butter!
4In a mixing bowl combine the flour sugar, milk, vanilla extract and the ground ginger using an electric mixer or a large wire whisk. <<---I used a whisk.
5Pour the flour mixture over the butter. *DO NOT* stir!
6Spoon the berries over the flour mixture. *DO NOT* stir!
7Bake until the crust rises to the top and is golden brown, approximately 45 minutes (I was using the oven over at my in laws and with their oven in a total of 45 minutes the crust was perfectly browned). Note: The crust will not cover the entire surface of the cobbler.
8Set aside to cool on a wire rack for at least 25 minutes. When you remove the cobbler from the oven, the top will be watery/liquidy in the center (again DO NOT stir it!) and cooling the cobbler should thicken it in the time indicated. As you can see in my photo above, the center isn't quite thickened yet. This was about 15 minutes after the cobbler was removed to the counter to cool.
9If desired, garnish the cobbler with a light sprinkling of raw sugar.

Read more: http://www.food.com/recipe/very-easy-blackberry-cobbler-463830#ixzz1XacEIJih