Friday, April 30, 2010

Recipe: Blackberry & Strawberry Spiced Cobbler

Texas is one of those states where you have a love/hate relationship with the weather. Summertime lasts from mid-May to early October and while some of you northern folks might love a long warm period like that, you certainly won't love it when you have 68 straight days of triple digit temps. HUMID triple digit temps, I might add. But before the dread of summer sinks in, we get to enjoy spring in Central Texas and that, my friends, is what's it all about! We get wildflowers out the wazoo and the weather is perfect 99.9% of the time. Another great thing about spring in Central Texas? Berries! April and May are prime time for strawberries and blackberries and today's recipe captures those colorful little fruits perfectly. Best of all it's quick, simple, nutritious and delicious!

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Blackberry & Strawberry Spiced Cobbler
2 cups blackberries
1 cup strawberries, diced
1/2 cup sugar, divided in half
1 cup (125 grams) flour
2 tsp baking powder
1/2 cup milk
1/4 cup butter
1/4 tsp salt (skip if you use salted butter)
1 tsp cinnamon
1/2 tsp ginger

1. In a colander or large strainer, combine blackberries, strawberries, and 1/4 cup of sugar. The fruit will begin to exude juices as a result of the sugar drawing out water from the fruit; allow it to drain off for about 15 minutes. Don't worry, you'll still get plenty of juice!

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2. Preheat the oven to 350F and spray the inside of a large baking dish with cooking spray.
3. In a large bowl, cream the butter and the other 1/4 cup of sugar until light and fluffy.
4. In another bowl or large measuring cup, sift together the flour, baking powder, spices, and salt. Add the dry ingredients to creamed mixture alternately with the milk; beat until smooth.
5. Pour the fruit into your baking dish. Spoon the batter over the fruit. Bake until the cake on top is a nice golden brown and is cooked through, about 30-40 minutes. Allow to cool for about 20 minutes before serving up!

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Some food for thought...
  • This recipe makes enough for 4-6 people. You can serve it with ice cream or whipping cream if you'd like, but it's just as delicious on it's own and warm.
  • If you don't have blackberries and/or strawberries, substitute with other fruit! Peaches are great in the summertime, blueberries are yummy in late winter/early spring, and you can use apples mixed with late summer berries in late summer/early fall. The sky is the limit!
  • The spices in this recipe are optional, however I think they add some nice depth and pizazz to an otherwise plain dessert.
Happy Baking,
Kelly

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