As I've mentioned here before, my husband and I like to go berry pickin' and peach pickin' every Summer. We still have quite a stash left over from last year that we have had in our deep freeze, so I have been trying to use them up before it's time to head back out to the farms. Saturday night I used this recipe (the only cobbler recipe I ever use anymore) to make peach cobbler and we took it over to my in-laws for a late night visit. Last night I made the same cobbler with strawberries and raspberries. Yummo! Anyway, I thought I'd share it here and maybe you can make this with some of your fresh or frozen goodies!
This recipe calls for an 8x8 dish, but my one and only 8x8 dish was still over at my in-laws when I made this one so you'll see I used a 6 1/2 by 9 1/2 dish for this one. Whatever works!
Preheat oven to 375 degrees.
Place 4 cups of fresh or fozen berries (or peaches) in a lightly greased 8x8 baking dish. (The original recipe calls for fresh berries so if you use frozen, as I did here, you will need to drain much of the liquid off and count on cooking it longer.)
Sprinkle with 1 Tablesppon of lemon juice.
Stir together 1 large egg, 1 cup sugar, and 1 cup all-purpose flour in a medium bowl until mixture resembles coarse meal.
Sprinkle this mixture over fruit.
Drizzle 6 tablespoons (yes 6!) of melted butter over the top.
Mmmmm. Look at all that butter!
Bake at 375 degrees for 35 minutes or until lightly browned and bubbly. Remember if you use frozen it will take longer especially if you don't drain the juice. The peach cobbler I made with frozen peaches took over an hour because I forgot to drain any of the juice off. This berry cobbler took about 50 minutes even after draining much of the juice. If you are using frozen, after the 35 minutes are up, just keep checking it every 5 minutes or so to see that the crust gets done.
This recipe was adapted from a recipe in the July 2008 issue of Southern Living Magazine.