After Friday’s AARP photo shoot I was left with scads of blueberries, blackberries, raspberries, and strawberries. I could have frozen them, but coincidentally the six of us—Maggy and Andy, Sharon and Anthony, and David and me (Dashiell too!) would be together for Sunday supper. I’d bake a berry cobbler.
I roasted a pork shoulder with fingerlings, carrots, and sweet potatoes. I served up green beans with caramelized onions and green peas with butter and chives. For an after-dinner cheese course, Maggy and Andy had picked up three special cheeses from Murray’s in New York. By the time we got to dessert, we were all stuffed. No one seemed to have room for my berry cobbler. Sharon suggested, “Just set it out and we can each stick our spoons in the pan for a little taste.” One spoon led to another and within five minutes the entire pan was gone.
I’ve still got berries, and this recipe is so easy to memorize (a cuppa sugar, flour, and milk). I may just bake another pan today!
- 6 tablespoons butter
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup each: all-purpose flour, granulated sugar, and milk
- 1 teaspoon vanilla extract
- 4 cups mixed berries
- Adjust oven rack to lower middle position and heat oven to 350 degrees. Put butter in a 2-quart gratin or similar size pan; set in preheating oven until melted and sizzling.
- Meanwhile, whisk baking powder, salt, flour, and sugar in a medium bowl. Add milk and vanilla; whisk until just incorporated into dry ingredients. When butter has melted, remove pan from oven. Pour batter into pan, and then scatter fruit over batter. Sprinkle with remaining tablespoon sugar. Bake until batter is an impressive golden brown, 50 minutes to 1 hour. Let cool slightly and serve.
This berry cobbler was so good that, as you say, we all HAD to polish it off – even on a very full stomach 🙂
Love this type of cobbler! We make this kind of cobbler with peaches and pears but i need to remember this recipe during berry season, too.
Just wanted to say that your book came today and I am already halfway through it. Love it! It is absolutely beautiful! It’s made me think, laugh, cry, smile….a big thank you to you and your daughters!
This cobbler looks seriously amazing. Anything with berries is an instant winner in my books.. yum!
I love this recipe! I love how easy is it to remember and how delicious it is. I also love that this creates exactly five dishes: measuring spoons, cup measure, bowl, whisk, and pan. When I bake the WHOLE kitchen looks like a disaster area, and the cleaning up part takes about as long as the bake time! Anthony is not a huge dessert fan, but he loves berries…so this is a win!
Should I defrost frozen berries first?
Your recipe reminds me of my Grandmothers cobbler, simuliar but different:
Her’s went
1 stick of butter melted in the bottom of you 1 quart baking dish
1 cup self rising flour
1 cup sugar
3/4 cup milk, mix together and pour over melted butter
Add 2 1/2 cups of your favorite fruit sweetened, and heated till sugar melts
Pour over top of mixture
Bake 30-40 minutes in a 350 over, serve with ice cream or just butter.
We all called it The Fool Proof Cobbler (in a penchant you can even use fruit cocktail)