![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2CIjrElcaos6z5MmeGzedL_omOnXAZh4s4IVrNq9pp_e6cqLwZX5m_tu8Y-1qXjxG4fQTdMWvAieORiBvCsuX4ioI7lr3_GMl6dKdWkhP86HFPeNFoseSS0RB4o0rjNUwznt/s400/BIG-5-12-09-1.jpg)
Enough dewberries for a cobbler tonight - see how easy it is. Add a bit of sugar to your dewberries and allow them to stand. Since dewberries (sand blackberries) don't give up as much juice as regular blackberries, you will want to add a bit of water. I was a bit adventurous and added orange juice instead.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWsB9ClbA2tXtKdSYWVaVggnM6u2_pWhlgFtfUyD0zM8jklbYl0X7cnmq9EFNucYtkL3-ykczAcMfuKJLP-gyxnNX5KOB1UuFcDBvtESWTQ72iS_3dP54v6T11OilROCk0NKz/s400/BIG-5-12-09-1b.jpg)
Preheat your oven to 350 degrees and melt a stick of butter in a rectangular pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFsbeD3LaGh-hVl9mFMI-Ir2EF_qB1cKLKHD9erVOtU75np9z_OHYYhik-MQq77dxfji5hqluKGFXhV8FuYIelawOzYB0wH1hVjb4bZdJeNqEz2XGWWRNNKAlKHRCzF9PrZLAY/s400/BIG-5-12-09-2.jpg)
Pour your batter (equal measures of self-rising flour, sugar, and milk - maybe a pinch of cinnamon if you like) on top of the melted butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEi72PQ5nLzdv3TWEkKTYJDOGLrltSBu6TcldWVoaJTrvKvkHJVePwjSnFhIsYteLdkqUl3sQkcJY-kWGwtJOfdIZQyleVt40bmyY0HYuVswUOThCbMCSamYks_i1N2jNr1nK/s400/BIG-5-12-09-3.jpg)
Sprinkle your berries on top of the batter and slide the pan into the oven for about 45 - 55 minutes, or until golden brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4BnMt10rNHrYPbPVKbvS2Yu6oJ6Mfok-yNo83WFsoVhd1JcXdQy_tMfYEHXrUbQFYJvzQsP1OWzwkaDQlmj02MpylPursUemc0TFpQGAZN8hEaej7r2p1X4YTHikBB7OTejR/s400/BIG-5-12-09-4.jpg)
I mixed up a bit too much batter this time because I wanted more crust, but it soaked up all the juice and left the cobbler a bit dry. Only one thing to do when that happens...serve it warm with a scoop of vanilla ice cream.
Life is good!
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