It must be summer, because the backyard raspberry bushes are in fruit. The scrawny plants Big Bad Dad planted four years ago have become huge. They’ve "creeped" and completely taken over the garden next to it. We also have a very large blackberry bush and a few small strawberry plants. The berries are so plentiful that we don’t bother buying them at the store or picking them at local farms. There’s no point.
Usually we eat the berries plain or with vanilla yogurt for breakfast. I think eating them fresh is the best way to enjoy them. Even so, I could see sparing a couple of cups and making this fruit cobbler recipe from last Sunday’s USA Weekend supplement. I like this recipe because it’s quick, easy and doesn’t require eggs (a plus if Boo Girl would like to sample a taste). You could probably make a gluten free version with rice or soy flour, too.
It’s simple enough to prepare quickly if you’re in the mood – or need – of a quick but special dessert. I’m even thinking of making it for a morning get together at my house. I think it would be great with a cup of tea or coffee. (I’ll let you know how it goes over.)
Now what to do with all those hop plants?
UPDATE:
There’s something about going out in the back yard in my nightgown, picking a couple of cups of berries, making something this easy, and sitting down with a good friend for tea and cobbler on the deck. A delightful morning!
I used cinnamon sugar on top instead of plain sugar, and vanilla yogurt instead of the cream or ice cream. The sourness of the yogurt was a nice contrast to the sweetness of the berries and sugar. I’m also wondering if that much sugar was needed or if you could substitute Splenda to make it slightly healthier and lower the calories.
Easy Batter Fruit Cobbler
Makes 4 servings.
Printed from Allrecipes.com. Submitted by USA WEEKEND columnist Pam Anderson
Short of serving store-bought ice cream, you won’t find a simpler, more delicious dessert than this fruit cobbler. Use any juicy summer fruit: peaches, nectarines, blueberries, blackberries, strawberries, raspberries. And if you use frozen berries, this dessert can be assembled in less than 10 minutes.
Ingredients:
- 4 tablespoons butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
- 1 tablespoon sugar
Directions:
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
This recipe was originally featured in the USA WEEKEND article Festive Summer Supper on July 22, 2005. Find the Perfect Recipe from Pam Anderson. Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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