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Whoa, Black (Berry) Bam-ba-Lam

Happy Saturday!

I've been running errands today, getting ready for my big trip coming up.

You know...spending money I don't really have on things I don't really need.

The usual.

I also got my nails done today and as the kids say, they are FIRE. Check out my Instagram to see them.

But none of that is what this post is about. Today, I am going to share with you one of my most coveted recipes.

Not carrot cake.


I'm heading over to Louise's in a while so I baked up a batch of Blackberry Cobbler and made some Amaretto Whipped Cream to go with it. And it's turning out beautifully so I had to brag about it.

Oops. I mean SHARE it. And no, I'm not turning into a food blog but sometimes you just need to share with the class.

I split this into two smaller pans so I could keep one for Rob since he's out of town... #stilltasty

4 cups fresh peaches, sliced and 1/2 cup sugar  or 29 oz can sliced peaches in heavy syrup OR 30 ounces of blackberries mixed with 1/2 cup of sugar

1.5 cups self-rising flour (it's easy to make your own if you can't find it in the store)

1.5 cups milk

1 cup sugar

1 stick butter

Almond extract

Slice stick of butter and spread in 9 x 13 inch dish (can also melt butter first but why add a step you don't need?).  I added 3 cap-fulls of almond extract because that is how I made it growing up.  Add fruit.  Mix flour, milk, and sugar until smooth and pour batter on top.  Bake at 350 for 40 - 45 minutes or until golden brown.

I wish you could smell it right now. My apartment smells AH-MAZE-ING.

The original recipe says it serves 10.  But that's only if they want tiny portions.  I think I can get 8 servings out of it though....

Here's the link for the Amaretto Whipped Cream - I think it is going to pair really well with the cobbler.

Please let me know if you try it! Enjoy!

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