My sister and I made this recipe together, and we talked about how cobbler always makes us think of when we were little. I would sometimes pick blackberries off the fence in our grandmother’s backyard, and we’d make a blackberry crisp or pie. We could walk over to her house from ours and occasionally ride the Barbie Jeep there. These were the days in the summer when our parents would let us go outside and play and just come home when it got dark.
Cobbler is perfect for those long lazy summer days. I brought this to a Fourth of July party last week, and it went over very well. There’s something so good about the soft berries in thick juice with the delicious crispy topping. You could use peaches, too if you prefer! I did this and it worked perfectly.
Look how delicious this looks! Try the recipe below, and let me know what you think.
BERRY COBBLER RECIPE
makes one 9×9 pan
1 pint blueberries
1 pint strawberries, stems removed and halved
6 oz raspberries
1 tbsp lemon juice
1 cup flour plus 1 tbsp
3 tbsp sugar, plus one more tbsp
3 tbsp brown sugar
1 stick of butter
Preheat oven to 350 F. In a 9×9 dish, toss all the berries with 1 tbsp sugar, 1 tbsp lemon juice and 1 tbsp flour.
In a mixing bowl, combine the remaining flour, remaining sugar, and brown sugar. Mix. Cut the butter into small cubes and put into the flour mixture. Using a fork, press the butter into the flour until it resembles cornmeal. You may want to use your hands to break it up a bit too.
Pour the flour mixture over the berries. Bake in the 9×9 dish 40 minutes or until the top has browned slightly and the berries are bubbling. Enjoy!