Blackberry Raspberry Cobbler

I love being a Mom. It's the only career I've ever wanted since I was ten years old and my little sister was born. I was just about the best babysitter in the world for the next ten years. (not to brag, or anything... :) I was even a nanny for a whole summer at a guest ranch! I love my boys with all my heart. The funny thing is, I didn't want boys. Like, really REALLY didn't want boys! It seemed that all the boys I babysat were violent, Power Ranger watching, snotty, dirty, grimy things. I even swallowed 2 live worms just to impress one that was being a total brat. I seriously earned his respect with that one. Anyway. Not a fan of boys. I was so disappointed when I found out Stephen was going to be a boy... shame on me! Now I know better. Boys are AWESOME. I love my boys!! Sure, they have a penchant for dirt and pain that I will NEVER understand, but they are so indescribably sweet. Joe brings me flowers whenever he can find one. Stephen is never too cool for snuggles. They both forgive me in an instant when I explode at them (and apologize!).

Someday soon we hope to get our adoption process back off the ground. Moving put quite a kink in it. Someday I will have a little girl... and I wonder which I will prefer by comparison? Hopefully neither. Hopefully they will just be our kids, each as sweet as the other. I can't wait!

Don't forget, the Nibbles and Novels party goes live tonight at 10:00 (Mountain time :) PLEASE link up!! I've got one of my favorite books in the whole world to share, and can't wait to see how you've been inspired! Or just what you're reading :) Any book-related posts are welcome. See you then!!

Blackberry Raspberry Cobbler (adapted from The Best Recipe Cookbook 1999)
Printable Recipe

Topping:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
6 Tb cold butter
7 Tb milk
2 Tb sugar

Filling:
24 oz frozen blackberries and/or raspberries (or 2 pints fresh)
1 heaping Tb cornstarch
1/3 cup sugar
2 tsp vanilla
1/2 tsp cinnamon

Preheat your oven to 375 degrees. Butter a 8x8 inch baking dish, and set it aside.

Combine all fruit filling ingredients in a large bowl. Toss to coat and evenly distribute. Dump into the baking dish and smooth into an even layer. Set aside.

Whisk flour, baking powder, salt, and sugar together. Cut in butter, either with a food processor, 2 knives, or a pastry cutter, until your butter bits are no larger than small peas.

Add 6 Tb of milk, and mix till it comes together in a crumbly dough. Turn dough out onto a lightly floured work surface, and knead just till all the bits come together in one lump.

Press (or roll) the dough out into an 8x8 inch square (it doesn't have to be perfect! Messy edges are fine!) Lift dough and place on top of the fruit filling. Brush with remaining Tb milk, and sprinkle with sugar. Cut a few vents in the top.

Bake for 45-55 minutes, until the crust is golden brown. Remove from oven and let cool for a few minutes, then serve! It's amazing with vanilla ice cream.

Mmmm, look at that bubbly berry glaze coating the fluffy golden topping! Scrumptious! I've tried quite a few cobbler recipes since I've been married, and this is hands-down my favorite. Look no further, this is cobbler perfection!

They call this a "shortbread" topping, and that's pretty much what it is! It's lightly sweet, buttery and fluffy and delicious. Soaks up the juices just enough, but not too much, then it would be soggy!

And those berries!!! Tart and tangy and sweet, coated in a smooth glaze... It's glorious over ice cream!

This is one of The Geologist's favorite desserts. Raspberries and blackberries are our favorite combination, but you could use any berry combo! He prefers it hot, straight out of the oven, but I love eating it cold for breakfast the next day. I might have to try drizzling it with cream next time... Yum!

Shared at Farm Girl Friday, Make the Scene Monday and On the Menu Monday