Friday, January 6, 2012

Blueberry & Raspberry Cobbler

My grandmother was in charge of anything and everything sweet. As a rule, if it had sugar, she probably made it. The woman made cakes and cookies and pies on a daily basis. I kid you not. Pie was acceptable for breakfast. Of course it was great for after dinner too. But you had to eat your vegetables for that. You also had to display perfect manners. My grandfather was a stickler for that. I have to admit I didn't pass that along to my children like I probably should have. Oh sure, they place a napkin on their lap, know not to place their elbows on the table and such, but I do not take it to extremes. Which takes me back to why I always loved dessert for breakfast. It broke every rule.

This recipe I happen to have swiped off Pioneer Woman's site. She makes it just like Gram did. Although, I don't have self rising flour, ever. So the baking power is in the recipe along with some cinnamon just like my Gram would have done.

Blueberry & Raspberry Cobbler
recipe adapted from Pioneer Woman's Blackberry Cobbler#1
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup whole milk
1 cup blueberry
1 cup Raspberry
dash of cinnamon
Preheat the oven to 350 degrees Grease 9x13 baking dish with butter.
In a bowl mix everything but the berries and the 1/4cup of the sugar.
Pour the batter in the buttered pan
cover with berries
sprinkle with the remaining sugar, but leave all but 2 Tb Sprinkle a little cinnamon on too. Just do it.
Bake 1 hour
Sprinkle with remaining 2TB sugar.Serve with Ice Cream.. Even The Ballplayer ate a big bowl full and he doesn't do cobbler, well he does now.

1 comments:

papel1 said...

Your recipe looks great! But the step by step photos are wonderful. I sometimes eat pie for breakfast.
Judy

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