Friday, July 25, 2008


Southern Living calls this a cobbler, but in reality, it's more like a crisp. There is no liquid in the batter; therefore, there are no characteristic dumplings on top of the fruit. Instead, there is a crispy, crunchy batter that is quite nice. Everyone who tasted this liked it a lot. SL made this recipe for blackberries; I adapted it for blueberries and raspberries; but any berry could be used, or a mixture. I added the jam and changed the all-purpose flour to a mixture of whole wheat and self-rising.

Southern Living's Easy Berry Cobbler, Adapted
Rating: 8 out of 10
3 cups blueberries
1 cup raspberries
2 Tbsp. lemon juice
3 Tbsp. seedless red raspberry jam (or blueberry jam or blackberry jam)
1 egg
3/4 cup sugar
1/2 cup whole wheat flour
1/2 cup self-rising flour
6 Tbsp. salted butter, melted
Preheat oven to 375F. Place berries in a lightly greased 8" square baking dish (or a 2-quart Pyrex round baking dish). Stir lemon juice and jam together in small dish and spoon over berries. In medium bowl, stir together remaining ingredients, except butter, until mixture resembles coarse meal. Sprinkle over fruit. Drizzle 6 Tbsp. melted butter over topping. Bake 25-30 minutes or till lightly browned and bubbly. Let stand at least 10 minutes. Serve warm with whipped cream, ice cream, or Cool Whip. Garnish with fresh mint sprig, if desired. Makes 6 servings. Prep: 10 min., Bake 30 min., Stand: 10 min.

*For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on a foil-lined baking sheet.

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