Berries! Berries! Berries!

I’m drowning in berries and happily wallowing in their juices. If I had to take a stab at describing heaven, it might look like summertime in Seattle, with free time on my hands and fresh berries in my bowl. Blueberries under my cereal, strawberries on top, and raspberries, blackberries and tay berries sprinkled on for a bursts of sweet and sour tang. I sprinkle them in salad, stir them into my son’s oatmeal, and grab them by the handful all day long.

Ooh, and the best part is when we have too many berries and it’s time to make cobbler. A berry cobbler is the quickest, easiest way to enjoy the taste of pie without the labor of rolling dough and making a crust. It’s been featured in plenty of magazines and cookbooks, I’m sure. I got the recipe from a friend, who got it from Martha Stewart Magazine, I believe.
Berry Cobbler
8 - 10 Cups Berries or enough to overfill your pie pan or baking dish
¾ Cup Flour
¾ Cup hard-packed Brown Sugar
1 stick Butter
1 tsp. Cinnamon (or more to taste)

Preheat oven to 350°. Place fruit in pie pan or baking dish. In medium bowl, crumble together butter, flour and sugar. Cover fruit with mixture and sprinkle cinnamon over all. Bake until it smells wonderful.

I’ve never timed it. It’s always ready when you smell it and your mouth waters. Stick it in the oven right before you sit down to eat and it will be ready when you start to clear the dishes. Let it cool while you break for a little cleanup, and enjoy it with ice cream, Soy Cream, whipped cream with a little vanilla and sugar, or Soy Whip, my new favorite whipped cream substitute. Yum!