Thursday, July 30, 2009
Last week at the market I couldn't resist buying a quart of the most beautiful raspberries I had ever laid eyes on. They were plump, juicy and bright red. You could just tell by sight that they were at the peak of perfection. So when I got them home I decided to use them right away while they were at their peak. I didn't have any chocolate in the house (which is my usual pairing with raspberries) so I went online for some inspiration. There I found a raspberry cobbler. It looked great and I had never made one before.
This was a fabulous recipe. It was so easy to make (like 2 bowls easy) and tasted just delicious. It was so good that my husband and I finished it off in two sittings. Then I went to my cousin's house the next day for a brunch, and brought a raspberry cobbler and a blueberry cobbler and both were finished off in no time. This is a great base recipe, and can easily be adapted to whatever berry you have on hand which I love. Eat this hot out of the oven with a nice scoop of vanilla ice cream and you have got yourself a perfect dessert.
Source: John Deere Mom
2 cups raspberries
3/4 C butter
1 3/4 C sugar
3/4 C flour
3/4 C milk
1 pinch salt
2 tsp. baking powder
Preheat oven to 350 degrees. Take 3/4 C butter and put it in an 8X8 pan. Stick the pan of of butter in the oven to melt while it preheats.
Meanwhile, put the 2 cups of raspberries into a small bowl.
Add 3/4 C sugar. Mix well.
Now for the batter, pour 1 C sugar into a separate bowl.
Add 3/4 C flour.
Add 2 tsp. baking powder and a pinch of salt.
Finally, add 3/4 C milk to the dry mixture. Mix well.
Now get the melted butter pan from the oven.
Pour the batter into the butter. DO NOT STIR.
Pour the raspberry/sugar mixture into the buttery batter. DO NOT STIR.
Bake in the 350 degree oven for approximately 45 minutes. Be sure to put the pan on a baking sheet as it might bubble over.
Let sit to thicken.