Stella
Red, White & Blue Berry Cobbler
1 stick butter
1-1½ pints stewed and sugared fresh fruit (Stella uses ½ pint EACH blueberries, raspberries, and blackberries.) Dried fruit can also be used.
Batter:
1 C. flour
1 C. sugar
1½ Tsp. baking powder
½ Tsp. salt
¾ C. milk
Melt butter in 9×9 Pyrex dish. Recipe can be doubled using a 13×9 dish.
To stew fruit, rinse and put in a saucepan with water to cover. Add sugar to taste, Stella uses about ⅓ cup. Bring to a boil, then turn off immediately. Drain. Add to melted butter in dish.
Combine ingredients for batter, and pour evenly over fruit. Bake at 375° for 35 to 45 minutes. Check after 30 minutes as oven temperatures can vary.
1-1½ pints stewed and sugared fresh fruit (Stella uses ½ pint EACH blueberries, raspberries, and blackberries.) Dried fruit can also be used.
Batter:
1 C. flour
1 C. sugar
1½ Tsp. baking powder
½ Tsp. salt
¾ C. milk
Melt butter in 9×9 Pyrex dish. Recipe can be doubled using a 13×9 dish.
To stew fruit, rinse and put in a saucepan with water to cover. Add sugar to taste, Stella uses about ⅓ cup. Bring to a boil, then turn off immediately. Drain. Add to melted butter in dish.
Combine ingredients for batter, and pour evenly over fruit. Bake at 375° for 35 to 45 minutes. Check after 30 minutes as oven temperatures can vary.
Serve with ice cream or whipped cream. Enjoy!
Stella sez: To omit stewing, use 1 28-oz can peaches, drained.
hillnholler 