We had a wonderful all day gentle rain on Tuesday. The berry picking next morning was perfect! The berries felt clean, the air was clean, the birds were singing and there was a wonderful breeze. I really enjoy picking raspberries, in case you didn't catch on there. haha - Several years ago we planted a row of 10 Black Raspberry plants in the garden and they have faithfully satisfied us. They are much easier to pick than strawberries, although very pricker-y.
Our Small Group from church was planning to come over last evening so I thought it would be nice to serve them fresh, warm Raspberry Cobbler with ice cream. We also have a row of Red Raspberries elsewhere that we are enjoying right now, so I mixed the two together for this.
An easy dessert that is also -
I'm enjoying the lillies in the bed by the garden.
Here's the recipe:
5 cups fresh Raspberries
1½ cups sugar
Stir together and set aside to let fruit syrup form.
2 cups AP flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sour cream
1 cup milk
1 cup butter, melted
Combine dry ingredients and whisk together. Stir together sour cream and milk. Add to the dry ingredients along with melted butter and mix well.
Pour batter into an ungreased 9.5 X 13.5 X 2 glass baking dish. Spoon the fruit mixture over top and bake @ 375° for 55 minutes. I covered it loosely with foil towards the end to avoid over browning the top. Serve warm with ice cream.