Here is another one of the dessert items that I brought to Aubrey's 30th birthday party. Berry Cobbler; it's great for a carry-in. People love this simple dessert. You can make it with fresh or frozen berries, and it works just fine. Any berry will do. I used mostly blueberry with a few raspberries for extra measure.
This cobbler is sort of upside down. Usually in cobblers the berries are on the bottom and the bread is on top, but not here. I have found that it's best to sprinkle the berries a bit heavier around the edges. The berries tend to wander into the center of the pan, making an uneven ratio of berries to bread. (See last photo.)
A bit of extra sugar on the top makes a nice little crunch. I cut out a LOT of sugar from the original recipe. You can cut out even more to turn this dessert into a breakfast item.
Berry Cobbler adapted from Pioneer Woman
- 1 stick butter, melted
- 1 cup sugar
- 1 cup milk
- 1 tsp vanilla
- 1 cup flour
- 1 tsp salt
- 2 tsp baking powder
- 1 1/2 cups berries, fresh or frozen
- a few teaspoons of sugar for dusting
Preheat oven to 350 degrees. Grease a small baking dish (like an 8x8 or 9x9). Combine flour, salt, and baking powder in a large bowl. In a separate bowl, mix melted butter, sugar, milk, and vanilla together. Add the wet ingredients to the dry and stir until just combined. Pour into greased baking dish. Layer the berries on the top of the batter, and sprinkle with a small amount of sugar to finish. Bake for about an hour or until the edges brown. Let cool for a few minutes to set up before serving.