Black Raspberry Cobbler

Adapted from a recipe posted in the Ezboard community DFB Refugees

The woods behind our house have produced a bumper crop of black raspberries this year. I’ve made black raspberry ice cream, black raspberry sauce, but my favorite, and easiest to make is this black raspberry cobbler. The beauty of this recipe is that you can substitute almost any fresh berry or fruit.

Serves 6 – 8

• 2 1/2 cups black raspberries
• 2/3 cup sugar
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) plus 2 tablespoons unsalted butter
• 1/2 cup heavy cream

Preheat oven to 350 degrees.

Butter an 8×8 inch shallow baking dish. Place black raspberries in the dish and sprinkle with 1/3 cup of sugar.

In the bowl of a food processor combine flour, baking powder and salt. Add the stick of butter in pieces and pulse to create a lumpy mixture. Add cream and pulse until dough forms. Dough will be soft and sticky like a biscuit, if need be add a splash more of cream. Spoon dough over black raspberries.

Melt remaining 2 tablespoons butter and drizzle over the mounds of dough. Sprinkle with remaining 1/3 cup sugar.

Bake about 30 to 40 minutes or until dough and fruit are cooked through and dough is lightly browned.

Serve with whipped sweetened cream.

Black Raspberry Crisp

adapted from Berries, a Country Garden Cookbook, by Sharon Kramis

Although I specify using black raspberries, feel free to substitute whatever berry is in season.

Serves 6.

Crust Topping

• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 egg, beaten

Black Raspberry Filling

• 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 4-5 cups of fresh or frozen berries

1 stick unsalted butter

Preheat oven to 375-degrees

In a medium bowl, combine the flour, sugar and baking powder. Make a well in the center of the dry ingredients and blend in the egg, mixing until the topping is crumbly. Set aside.

To prepare the filling, mix the flour and sugar in a small bowl. Place the berries in a large bowl and sprinkle with the flour and sugar mixture. Toss gently to evenly coat the berries.

Transfer berry mixture to a well buttered 8×8x2 glass baking dish and sprinkle topping over berries.

Drizzle the melted butter evenly over the crumbly topping. Place baking dish on a baking sheet to catch any spill-overs. Bake for 45 minutes.