Oh sweet summer! I love so much about it ~ especially fresh fruits and vegetables. We discovered raspberry and blackberry bushes in our neighborhood and we have been picking, eating and freezing so many this week! I’ll have cobbler for many nights to come. Yum!
This recipe comes from a very special person that was in my life for many, many years. Ms. Jane Campbell was my second Mom. She knew me since I was 3 years old. I remember her making this berry cobbler and when I was old enough to bake myself she shared the simple recipe. It’s so easy to remember and oh so good!
I miss her, but always think of her every time I make a cobbler.
Next up in our circle is my friend, the talented Jennifer Carr!
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 cup berries (or more as desired)
- Preheat over to 350 degrees.
- Place butter in 8×8 pan and place in oven while preheating to melt.
- Mix self-rising flour, sugar and milk in bowl.
- Remove melted butter from oven. (I remove just before butter is completely melted and stir the rest to melt after removing from oven)
- Pour flour, sugar and milk mixture into melted butter.
- Stir a bit to mix, but butter doesn’t have to be completely mixed in.
- Carefully drop berries in mixture in pan making sure to spread out evenly without stirring.
- Press berries slightly to cover with mixture. They will rise back to the top but that is OK.
- Cook for 25 minutes or until nicely brown on top.
- Serve warm.