Wednesday, August 10, 2011

Black and Blue Cobbler

This recipe is from my friend Emily, who lives in Mississippi and knows how to cook, let me tell you.  Except she eats okra.

And it's FOR my husband's co-workers.  He has kindly promoted my little blog here to his office mates and they've enjoyed it, which is nice.  And now they're making requests!  Love that!

I made this berry cobbler the other night and Eric brought leftover to work as his breakfast.  Someone said "what's that????"  And here we are.  There's none left at my house, so you get no pictures, but it's lovely and delicious.  Great summer dessert, especially when served with vanilla ice cream.

You can use any berries you like.  I used blackberries and blueberries, hence the name "Black and Blue."  This makes a 9x13 pan which was plenty for our family and some guests, plus enough for some breakfasts the next day.  All depends on how hungry your crew is :)

Enjoy!  Hey, Palco Sports!


Black and Blue Cobbler

8 cups berries, a mixture of blackberries and blueberries
1/3 cup sugar
1/2 teaspoon cinnamon
2 teaspoons cornstarch
juice from one lemon, or about 1 tablespoon

Toss the above together in a large bowl, to distribute evenly.

1 stick butter

Melt the butter in a 9x13 baking dish, in a 350 degree oven.  Add the berry mixture.

1 cup milk
1 cup flour
1 cup sugar

Mix this in a small bowl, the pour over the top of the berries.

Bake at 350 for 35 minutes, or until the edges of the crust start to get a bit golden.  Remove pan from oven and sprinkle top with 2 tablespoons sugar.  Return to oven and continue to bake for 10-15 more minutes until the entire top is golden and the berries are bubbly and juicy.

Serve warm with ice cream or whipped cream.

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