The freshest fruits of summer come together to make this
delicious cobbler. You can make it with
raspberries, blackberries, plums, or peaches, and once it cools down and the
fall weather arrives—apples! Then it becomes the Apple Crisp I posted here in 2016.
They say August is the Sunday of Summer and here we are
already, in the waning days of the season.
Pretty soon we’ll be breaking out the Yankee candles and cinnamon
brooms. This is the perfect way to hold
onto summer just a little bit longer :)
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(WHAT YOU'LL NEED)
4 small containers blackberries
Fresh lemon juice
1 cup sugar
1 cup all purpose flour
1/3 cup butter (plus a little extra to grease the pan)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
cinnamon
vanilla ice cream
Grease the pan (I use a ceramic pie pan) with a little butter. Add berries and lightly squeeze a little fresh lemon juice over them.
In mixing bowl, add sugar, flour, baking powder, and salt.
Break egg into a separate cup then add to sugar mixture. Use fork to mix together until crumbly. You'll think there's no way that one egg will make a crumbly mixture but just keep working at it. By the time your wrist is sore, you'll have equal size crumbs.
Sprinkle crumbs over the blackberries.
Melt butter, then drizzle over the crumb mixture in pan. Sprinkle a little cinnamon over the top.
Bake uncovered for 1 hour at 350 degrees.
Serve hot with vanilla ice cream.
