Tuesday, July 19, 2011

Raspberry and Blackberry Cobbler

Back in the day when I was in graduate school, one of my fellow grad students Melissa taught me to make this cobbler.  Melissa was from Mount Holly North Carolina and was a country girl through and through.  This recipe was her late mother's recipe and I was so honored when she agreed to give it to me.  I have been making it ever since and I always raise a spoon to the memories of berry picking in the Tenessee summer and coming home to make this dish.

This is hands down the easiest cobbler I have ever made and it is also the most delicious.  It is one of those 6-ingredient wonders that tastes like so much more than the sum of it's ingredients.

It can be made with virtually any fruit, blackberries, cherries, peaches, strawberries and rhubarb, plums, blueberries etc.  The batter is scraped into a baking dish and the fruit dumped on top.  During the baking process, the fruit sinks to the bottom of the dish and the batter froms a crisp, dense cake-like cobbler topping that is completely addictive.  Serve with ice cream and you have the ultimate in summer desserts!

Mmmmmmmmmmmmmmmmmmm!  Cobbler goodness...

Raspberry and Blackberry Cobbler
serves 6-8

1 cup flour
1 cup granulated sugar
1 1/2 tsp baking powder
3/4 cup milk
2.5 - 3 cups raspberries and blackberries mixed
1/2 stick (4 Tbsp) salted butter

Preheat oven to 400F.  Place butter in a 9 x 13 baking dish and melt butter in dish in oven.  Remove baking dish from oven.  Mix dry ingredients in a bowl until well combined.  Add milk and mix to form a batter.  Pour batter into prepared baking dish, spreading to corners.  Top with fruit.  Bake 35 minutes until puffed and bubbling and golden.  Serve hot or warm with vanilla ice cream.

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