I love this time of year. The gardens. The wildflowers. The backyard cookouts. The rain showers. The giggling children. We spent the weekend with friends and family going from one backyard to the next until we finally landed in our own, down at the lake.
I made a great red, white and blue dessert that was a surefire crowd pleaser. It’s made with fresh berries and served with vanilla ice cream. It was a quick and easy recipe, minus the fact that my berries and sugar boiled over leaving a lovely sticky mess on my stove top. All of this to tell you to watch the berries while they are boiling. It is not a time to go read a book on the back porch. Not that I would know. Oh yeah, and the recipe calls for self-rising flour which means you can not fill up your baking dish to the top and stick it in the oven. It will spill over. Again, not that I would do that.
fresh berry cobbler
- 8 T. butter (1 stick)
- 1 c. sugar
- 3/4 cup self-rising flour
- 3/4 cup whole milk
- 2 cups of berries mixed with 1 cup of sugar and 1 cup of water
Preheat oven to 350 degrees. Put butter in deep (very deep) baking dish and place in oven to melt. Mix sugar and flour; add milk slowly. Pour over melted butter. Do not stir. In saucepan, bring berries mixed with sugar and water to a boil and then simmer for 10 minutes. I used blueberries, blackberries and strawberries. Stir often. Spoon fruit mixture on top of ingredients in baking dish. Still do not stir. Bake for 30-45 minutes. Serve with vanilla ice cream.
I’m sorry that there is no after picture. This pregnant woman never misses dessert to take a picture.
