Emily and I picked blackberries yesterday with the intention of making three blackberry cobblers, all from different recipes. The recipes were very different from one another. We wanted to see which one we liked best.
The first used a traditional recipe using flour and sugar and butter and milk. It created a softer, more cake-like pastry that was very good.
The second recipe utilized dry sugar cookie mix as a base for the pastry. It made a thinner, slightly drier pastry with a little crunch to it.
The third recipe was actually called blackberry crisp, and had whole rolled oats and brown sugar and cinnamon.
After extensive scientific research and data collection, a clear winner was named. The research study consisted of placing all three on a plate, ordering the taster to taste each and pick the best. Six volunteer tasters participated.
The winner?
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Was the crisp for its rich flavor and crunchy whole grain bite. But they were all excellent in their own way, and were clearly exceptional in taste and texture.
All in all, a fun day and a great experience.
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