Wednesday, July 22, 2015

Raspberry Cobbler

Sunshine, blue skies and warm temperatures are the perfect combination for delicious ripe fruits. My raspberry patch started producing raspberries very early this year and my freezer is stocked with many bags of beautiful raspberries. I have shared a few pickings with friends as they were ripening fast and my freezer was getting full.

I have made few batches of raspberry jam, a combination of jams that included raspberries and many sweets filled with the juicy red and golden berries.  
This  Cobbler is a family favourite and I have been making it since my children were very young.
 I use whatever fruit is in season and right now it is raspberries.
This recipe is quick and easy, you can double it for a larger crowd and it is so good!
Bake up a pan for your family and friends and enjoy with a cup of coffee or tea.
Pam's Raspberry Cobbler
 The ingredients you will need for the fruit layer
The ingredients you will need for the batter ( I use coconut oil but butter/shortening works)
The fruit is cooked and batter blended, ready to layer

 The batter is poured into a greased pan

 I ladled the fruit filling over the batter

 Raspberry Cobbler just out of the oven

Serve with a few fresh raspberries

or the way my Grandmother and Mother served it, with fresh whipping cream
poured over top! So delicious and moist.

11/2 cups fresh fruit (can use frozen just thaw) see note below*
1 cup sugar - divided
1/4 cup water
1 egg
1 Tablespoon coconut oil, butter or shortening
1 Tablespoon milk
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 375.  Grease 8x8 inch square pan.
In a medium sauce pan combine prepared fruit, 1/2 cup sugar and the water.
Bring to a boil, stirring frequently, keep fruit mixture hot.
Meanwhile in a medium sized bowl with a spoon, beat egg, 1/2 cup sugar and
the coconut oil until fluffy. Add milk, stir in flour, baking powder and salt.
Spread batter in a greased baking dish, spoon cooked fruit mixture over top.
Bake 25-30 minutes until lightly browned and set in the middle.
Serve with cream or ice cream.
Serves 6
*Note: I used raspberries today but if using peaches, pears, plums etc. thinly slice the fruit
before adding to saucepan.
"Every breath we take, every step we make can be filled with Peace, Joy and Serenity"
Thich Nhat Hahn