Cherry Berry Cobbler

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  • Barbara Rexford

  • 1

  • Barbara Rexford

  • 1

Cherry Berry Cobbler

With the cherries and the raspberries in full swing I thought I would add my cherry/berry cobbler. If you are using raspberries in this recipe you will need to cut the water down to about 1/4 cup. Serve the cobbler with a side of easy over eggs and bacon for a breakfast treat.

1 cup berries

1 cup pitted cherries

cup sugar

1 tsp grated lemon, orange or lime rind

cup water

cup butter, softened

1/3 cup sugar

1 cup flour

1 tsp baking powder

tsp salt

1 egg

cup milk

1 tsp vanilla extract

Whipped cream, plain yogurt or ice cream

Combine fruit, cup sugar, grated rind and cup water in saucepan. Bring to boil and stir to dissolve sugar; simmer three minutes. Pour into shallow 1 quart baking dish. Cream butter with 1/3 cup sugar until light and fluffy. Mix flour, baking powder and salt. Combine egg, milk and vanilla beat till mixed well. Add dry ingredients to butter mixture alternately with egg mixture, beating well. Spoon on top of fruit mixture. Bake in preheated 375 oven 30 minutes. Serve warm with whipped cream, yogurt, or ice cream topping. Serves 6.

Barbara Rexford

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