Sunday, September 1, 2013

Eat This: Blackberry Raspberry Cobbler

Between the blackberry bounty at the farmer's market and the special on raspberries at the grocery store, tonight's dessert is cobbler. Delicious, tart locally grown blackberries were HUGE.  I used my old standby cobbler recipe to hook them both up together and the result was outstanding.  Quick, easy and idiot-proof (I'm walking proof of that!)  Check this out:


2 Cups fresh blackberries
1 Cup fresh raspberries
1/2 Stick butter
1 Cup Sugar
1 Cup all purpose flour
1 Cup milk
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
1 1/2 Teaspoons cinnamon

Preheat oven to 350 degrees.  Butter a baking dish generously.  Melt the stick of butter.

Combine sugar, flour, baking powder, cinnamon and salt in a mixing bowl.  Add the milk and mix.

Add the melted butter and combine until incorporated.  Pour into baking dish.

Distribute the berries over the top evenly. Sprinkle with a couple of tablespoons of sugar if you like a more crispy top.

Bake for an hour.  Look at sides on the top and if they are puling away, it's done.  If not give it another 5 minutes but no more.  

Remove form oven and allow to cool.  Serve warm or at room temp.  I personally love this the second day when it is ice cold.  refrigerate leftovers (if there are any).

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