Guest Chef- Shel! And Berry Cobbler

Hi, Shel, Thanks for the recipe. I made it last weekend with peaches and blueberries. The peach juice made it a little runny so next time I would toss them with a little flour or cornstarch to keep the juices thick. It was really good. I like the crunchy bits of caramelization around the edges. We took it to a friends for dinner along with some homemade vanilla bean ice cream.

BERRY COBBLER
3-4 Cups blackberries, huckleberries, or blueberries, fresh or frozen
1 Cup flour
1 Cup sugar
2 Teaspoons baking powder
one-fourth Teaspoon salt
1 Cup milk
2 Tablespoons butter or margarine
Vanilla ice cream, milk or cream

Preheat oven to 400 degrees. If using fresh berries, wash, drain, and pick off any stems or leaves. Remove frozen berries from freezer just before mixing batter. Mix flour, sugar, baking powder, salt, and milk. Beat until smooth. Place butter in a 10X6 inch {I use an 8x8 or 9x9 square pan} or other shallow 1-quart baking dish and melt in oven. Turn batter into dish, then add berries. Bake 35-40 minutes for fresh berries or 45-50 minutes for frozen berries. Crust rises to top and browns. Serve warm with ice cream, milk, or cream. Makes 4-6 servings. Recipe can be doubled and made in a 9x13. Also, You can use more butter if you want. I usually just use the original 2 tablespoons, but on occasion I have used 4 to 8 tablespoons if I want it richer. They’re all good.