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:
FILLING
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)
pinch salt

TOPPING
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
dash salt

Preheat oven to 375°. Mix berries with sugar, flour, cornstarch, lemon juice and zest.


Make sure berries are coated. Put berry mixture in an 8×8 or 9×9 glass pan (no need to grease pan), distributing evenly.


Mix dry ingredients of topping (flour, sugars, cinnamon, baking powder, salt) together. Then add the melted butter and vanilla. The mixture should form large sandy chunks and clumps.


Sprinkle topping onto the berry mixture in the pan.


Bake for 45 minutes, until top is browned and your kitchen smells amazing.


Let cool as long as you can stand it, and eat while it’s still warm. And add a scoop of vanilla ice cream for something really delectable.

 

 

 

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