It’s that time of year again… the black raspberries are ripe. This spring I was busy tearing apart the house so I didn’t get out there to cut down the invasive species surrounding the raspberry jungle. It is bad out there right now. Nettles. Poison ivy. Buckthorn. Russian olive. Lots of other weeds. (Does anyone else hear how necessary goats are out here??) But… those little black juicy morsels make it worth braving the jungle for. They started ripening last week. I’ve only done a bit of peripheral picking and introduced a couple cute nephews to the magic of black raspberries. The Hobbit couldn’t cram them into his mouth fast enough.
Fresh Berry Cobbler
- 2 1/2 cups berries (I used mostly black raspberries with a few mulberries– but whatever you have will work)
- 1/2 cup sugar (I cut the sugar from the original recipe a lot! If you are using more tart berries, add more in)
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
Preheat oven to 375. Mix berries and sugar together and let them sit while you put the rest of it together. Whisk together the flour, baking powder, and salt. Add milk and stir. Add melted butter and mix together.
Put the batter into an ungreased 8×8 pan (ish). Glop the berry/sugar mixture over the top (or just mix it together- I’ve done it both ways). Bake the big pan for 45 minutes until the crust is golden brown.
Top with ice cream if you like. Eat it for breakfast (it is practically a health food, right?? Something about antioxidants and organic, locally sourced berries). There’s no wrong way to eat it. Ready go.
Update: I bought more rum. Who wants to come over for black raspberry cocktails?