Monday, March 1, 2010

Berry Cobbler

Hello everyone! I am still alive I promise. I have been doing a lot of wedding stuff, including moving into a new empty apartment. The good news is: I now get to bake more! I am slowly trying to get my fiance to enjoy sweets more, but I think I have a long road ahead of me. It's ok...I'm up for the challenge.

This recipe came from my mom. When I was younger she used to make this cobbler with fresh blackberries in the summer and it was so wonderful (especially with vanilla ice cream). I used frozen berries because I am broke and it's all I have. I also tweaked the recipe too because my cobbler was a little more dry than I like it. My mom warned me to take out the majority of the juice from the frozen berries because it can make the cobbler soggy. I think I might have taken out too much. To fix the problem I added a few spoonfuls of Reduced Sugar Raspberry Preserves and it brought life to this cobbler. :)

This is the reason I haven't been baking as much...he occupies a lot of my time. It is completely well worth it too. :) :) :)

This is what the cobbler looked like before it went in the oven.

This is what it looked like in the end. Not the prettiest cobbler, but it is really really really good.

1 bag frozen berries, thawed and heated in the microwave
1/2 cup butter, melted (I only had that spreadable non-margarine stuff, and it worked fine)
1 cup sugar
1 cup milk
1 cup self-rising flour (I usually HATE self-rising, but it worked well in this recipe I must admit).
1 tsp. vanilla (Mexican vanilla preferred)
1/2 tsp. butter extract
1 tsp. cinnamon

Mix the flour and sugar together in a mixing bowl. SLOWLY add the milk. Mix in the melted butter slowly as well. Mix in the extracts and cinnamon. Pour into a baking dish (you can use a cobbler dish, a pie dish, or a 13x9 pan which I used). Spoon the fruit evenly on top. Bake at 350 degrees for 35-45 min.

1 comment:

Andrea said...

Yum! That cobbler was always SO good...and I'm not a huge fan of fruity desserts. I'll def be trying this one out though.