Berry Cobbler

By t1bishop

Dish up a homey cobbler for breakfast or dessert - or both; it's hard to
overdo during berry season. This version has a cake like topping in place of the biscuit dough used in some recipes. For a richer taste, serve the cobbler with fresh cream or ice cream.

Ingredients

• 3 to 4 cups fresh blackberries or boysenberries
• 1/4 cup butter, plus extra for the baking dish, softened
• 1/3 cup granulated sugar, divided
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• I teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup milk
• Whipping cream or ice cream
• (optional)

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees.
Spread berries in a buttered, shallow
2-quart baking dish; sprinkle evenly with
V3 cup of the sugar and lemon juice; or
divide berries, sugar and lemon juice
among 4 buttered individual2-cup baking
dishes about 2 inches deep. Cream Y4 cup butter and remaining 1/3 cup sugar until fluffy. Beat in vanilla. Mix flour with baking powder, salt, cinnamon and nutmeg. Add flour mixture to creamed mixture alternately with milk, beating until smooth after each addition. Spread over berries.
Bake until topping is well-browned
and springs pack when center is touched
lightly, 3S to 40 minutes. Serve warm or at room temperature, spooned into shallow bowls. Serve with cream or ice cream, if desired.