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.