Post and Image by Christina Lane
Old man winter has definitely made his presence felt the past couple of weeks, but that hasn’t stopped us from enjoying the “fruits and veggies” from our labor last year. Potato casseroles, potato soup, mixed green salads, stir-fry’s, are just some of the dishes we have enjoyed this winter season.
On average, we feed around 45 people every day, so I am always looking for easy, quick, delicious recipes that feed a lot of people–especially when it comes to desserts. Since we had tons of frozen raspberries and blackberries from this past season, I was inspired by a recipe I found on www.thepioneerwoman.com for Blackberry Cobbler #1.
I made a couple of tweeks to the recipe to include raspberries. I caution you, this cobbler is more “cake like” than your traditional cobbler. Hope you try it!
- 1 stick Butter
- 1-¼ cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 1 cup Blackberries (frozen)
- 1 cup Raspberries (frozen)
- 1 tsp of fresh lemon juice
(*Since we feed a lot of people, I quadruple the recipe.)
- Melt butter.
- Pour 1 cup of sugar and flour into a mixing bowl, slowly whisk in milk. Mix well.
- Pour in melted butter and whisk it all well together.
- Grease a baking dish. ( I like Pam baking spray)
- Rinse blackberries and raspberries and pat dry with paper towel or clean kitchen towel.
- Sprinkle fresh lemon juice over the berries.
- Pour the batter into baking dish. Sprinkle the blackberries and raspberries over the top of the batter; distribute evenly.
- Sprinkle ¼ cup sugar over the top.
- Bake in the oven at 350 degrees for 1 hour, or until golden.