Saturday, July 5, 2008

black gold

Found by my LSH while he was mowing the front yard last week: a patch of wild black raspberries. I waded out yesterday morning in knee high farm boots, jeans and a long-sleeved shirt to get what the birds had missed. (I think I sweated off three pounds in the process.) We ended up with this haul, plus a few strawberries from our garden that Terzo had missed.

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We supplemented it with blueberries and strawberries to make a Berry Cobbler.
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The recipe is my mom's. It is dead easy and very quick, but produces a spectacular summer dessert that is fantastic with vanilla ice cream.

Fruit Cobbler
Toss 3 cups fresh fruit with a teaspoon of lemon juice. Separately, blend 1 cup flour, 1 cup sugar and 6 tablespoons butter in a food processor until crumbly. Remove a cup of the mixture and toss it with the fruit. Spray the bottom of a pie dish with cooking spray and put the fruit mixture in. Beat 1 egg, and add it to the remainder of the mixture in the food processor. Blend thoroughly, and then spoon over the top of the fruit. Bake at 375 degrees for about 45 minutes, until top is golden brown with a hard crust.

4 comments:

  1. I know what I'm going to be doing with our abundance of blueberries! Well done!

    Mrs. C

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  2. Enjoy! It's as easy as... well... pie. Only better.

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  3. Thanks for posting that!! I was just thinking of asking you for the recipe once again! That would be like the 3rd or 4th time now!! I'm going to copy and paste it right now!! Thanks!

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