Sunday, June 22, 2008

Fresh Berry Cobbler

Southern Living published a recipe for an easy blackberry cobbler in the July issue, which came last week. We have ACRES of blackberry bushes, which is what happens when you have a farm and you don' Every year, one weekend day, we pack up and go pick blackberries. Picking real blackberries off wild bushes is NASTY...everything bad you ever read about it is true. There are chiggers in them thar bushes. There are mosquitoes above them. There are snakes lurking in the depths...the saving grace is that when you have a pack of kids, the snakes tend to leave as soon as they hear the commotion. Those that are too dumb to slither off make themselves fair game for the dogs...and that's a whole 'nother entertainment committee.

ANYWAY. The recipe in the magazine looked interesting...I hate that cobbler topping where you take one cup milk, one cup flour and one stick butter, mix it all together and pour it over a dish of canned peaches. I HATE that stuff. This topping, however, had more of a crumb texture so we decided to give it a try. (For a family that doesn't usually do dessert, this season is a LOT of fun.)

Problem is, blackberries won't be ripe until the week of the Fourth. We have some bushes in our side yard, and they're pretty loaded, but only with bright red (re: not ripe) blackberries. So we took the last of the peaches from the peach farm, about 1/2 cup raspberries the fat little toad next door hadn't poached, and about...12?...ripe blackberries and made a cobbler. Nice, very nice. Not nice enough that when we pick the first real batch of blackberries I won't have to do that double crust, prebaked interior crust, lattice thing, but still really...nice.

Easy Fruit Cobbler
Lightly grease an 8-inch square baking dish and fill with four cups of assorted seasonal fruit. We had peaches, raspberries and blackberries. Sprinkle with 1 tablespoon lemon juice. Stir together 1 egg, 1 cup sugar and 1 cup all-purpose flour, until the mixture resembles coarse meal. (I added a couple of gratings of fresh nutmeg into the topping because...that's what I do.) Sprinkle over the fruit and drizzle with 6 tablespoons melted butter. Bake at 375 degrees for 35 minutes, or until lightly browned and bubbly. We served ours in a bowl, with a scoop of Blue Bell vanilla bean ice cream alongside, slowly melting and seeping into the fruit.

Summer is good.
(The picture is one The Not Nice Kid drew of the blackberry bushes when she was four. We use it on the labels when we make jam.)

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