Blueberry Cobbler

For filling: 

• 4 tablespoons butter

• 3 cups gently rinsed blackberries

• 1/4 teaspoon salt

• 1/4 cup sugar

For top crust:

• 8 tablespoons (1/2 cup) butter

• 1/2 cup sugar

• 1/2 teaspoon salt

• 1/2 cup milk

• 1 egg

• 1/2 cup flour

• 2 teaspoons baking powder

Preheat the oven to 375ºF. Melt 4 tablespoons butter and pour it into an 8” square Pyrex pan or metal cake pan. You can use other pans if they are similar in size. Spread the blackberries evenly over the bottom of the pan. Mix the 1/4 teaspoon and 1/4 cup sugar and sprinkle evenly over the berries. Let rest while making top crust.

In a small pan melt 8 tablespoons butter. The butter should just barely be melted. The butter can also be melted in the microwave. To the butter add milk and egg and beat well. In a bowl mix the flour, baking powder, 1/2 cup sugar and 1/2 teaspoon. Pour in the milk, egg and butter mixture and beat well. Pour over the fruit and bake 30 minutes.

Peach Cobbler

Use 3-6 cups sliced ripe peaches instead of blackberries in the blackberry cobbler recipe. Sprinkle crust with cinnamon.