It’s been a while since I’ve posted anything. Sometimes life gets in the way of life. Between work and our own vacations, we had a string of out of town visitors back-to-back for about a month. And I didn’t get to the farmers market as much as I would have liked, and wasn’t able to carve much time out to do home-y things. So yesterday morning I went to the Ferry Plaza Farmers Market and probably went a little too crazy with the amount of stuff I got… But everything looked and smelled so amazing. Including these berries.
I combined a few recipes to make this one, but the topping part is mostly from my mom’s delicious Apple Crisp recipe. Cobblers and crisps are so ridiculously easy to make, kind of a pioneer-ish deconstructed pie, but they always taste phenomenal. And you could even use this recipe to make little mini cobblers in a few single-serving ramekin dishes if you wanted something really cute for your dinner table (or brunch for that matter).
Here’s what you need:
3 pints of mixed berries (I used raspberries, blackberries and loganberries)
1/3 cup sugar (if you have really sweet berries, use less. or really tart berries, use a little more)
1 tbsp flour
1 tbsp cornstarch (optional, makes the filling a bit thicker)
juice of 1/2 a lemon
1 tsp lemon zest (1/2 a medium sized lemon will make the right amount)
2 cups flour
1 1/3 cups white sugar
1/3 cup brown sugar
1 tsp cinnamon
1 tsp baking powder
1 cup melted butter
1/2 tsp vanilla
Preheat oven to 375°. Mix berries with sugar, flour, cornstarch, lemon juice and zest.