Wednesday, March 7, 2012

Quick Triple-Berry Cobbler

In the Northeast we’ve had a pretty mild winter & I am very thankful for it. Sometimes the sunless days of the season lend to the  “stuck inside” blues… And the warmer days seem so elusive. Especially when the fruits of summer start appearing so far away. Well, in this day & age we really are lucky in that way. Stores do have the ability to carry produce they once were not. And for the past two weeks I’ve gasped in delight at my local shop’s offerings! Strawberries galore! And this week, blackberries & raspberries! YUM. So to highlight the deliciousness of these fruits, I threw together a lighter cobbler, one that emphasizes the berries true richness over the added sugars in the recipe. Oh how I still long for dresses without tights & sandals…

<3 Lishie

Quick Triple-Berry Cobbler

·       2 c fresh strawberries
·       1 c fresh raspberries
·       1 c fresh blackberries
·       1/4 c sugar
·       4 TBSp a-p flour
·       1/2 c light brown sugar
·       1/4 tsp salt
·       1/4 tsp ground cinnamon
·       4 TBSp butter, ice cold

Preheat oven to 350 F.
Grease a 2 quart baking dish.

Clean & slice the strawberries & toss with washed raspberries & blackberries. Place in prepped baking dish & sprinkle with the sugar.

In a small bowl, stir together flour, brown sugar, salt & cinnamon. Using a pastry blender or a fork, cut in the butter. The mixture should combine but become lumpy with lumps the size of small peas.

Crumble the flour/brown sugar mixture over the berries. Bake for 30 minutes until the top is browned & berries are bubbling in their sauce. Serve in small bowls topped with whipped cream or over ice cream. Enjoy!

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