Will’s family has a gorgeous farm in Northern Kentucky. We go up there every Friday after work (while we enjoy our happy hour drinks) and come home on Saturday evening sometime. People make comments about how we choose to spend our weekend time, but that’ just it. We CHOOSE to go up there. It’s our way of slowing down. Will and I both really like to be outside. We enjoy soaking in the beauty of nature, marveling at God’s creation, listening to the wind and the critters. It brings us peace and rejuvenates us. We hope to move into the country someday for that very reason. But for now we get 24 hours of it per week =).
And you know what, there are some pretty great perks to going up there. Time with family, a good tan, a tired out pup, and lately- BERRIES! Yep. There are wild black raspberries and wild blackberries all over! I may have gotten poison ivy on my shoulders and hubster may have it on his face…. but it’s worth it!
Berries are so tasty and healthy! They are one of my favorite foods. I think we buy some every week at Kroger. There are so many things to do with berries:
- Just eat them!
- put them in smoothies
- make muffins or scones or bread
- make “ice cream”
- make jam
- make a pie
- OR make cobbler!
Next time I make this recipe, I will use more berries because in mine and Will’s opinion, the biscuit to berry ratio is off. But maybe you like your cobbler with more breading than berries, so I left the original recipe here for you. I might possible decrease the biscuit part to: 3/4 cup flour, 3/4 cup milk, 3/4 stick of butter so that the biscuit get smaller too.
Wild Berry Cobbler
- 1 cup flour***
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1/2 cup (1 stick) butter
- 3 cups of berries (I used 2 cups wild black raspberries, ½ cup red raspberries, & ½ cup strawberries; also, as I mentioned earlier, I think it needs a little more than 3 cups)
- 2 tbsp Lemon juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 4 tbsp honey
*** Gluten Free- substitute ½ cup oat flour, ¼ cup almond flour, and ¼ cup sweet white rice flour. Even if you aren’t gluten free I suggest this substitution because it gives the biscuit part such a warm flavor!
- Preheat the oven to 350F.
- Wash and cut your berries. Now put half into a medium sauce pan and set half aside. Trust me use a medium sized sauce pan because they will bubble up a lot!
- In a separate large bowl, whisk together flour, sugar, salt, baking powder and cinnamon.
- Place a stick of butter in a 10-12 inch cast iron skillet.
- Now that you have your prep work done, add the honey, lemon, cinnamon and nutmeg to the berries in the saucepan and cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 10 minutes. You will need to stir them occasionally and adjust the heat if needed. Also if you think that they aren’t thickening enough add some corn starch.
- When you have the berries going, melt the stick of butter in the cast iron skillet. Remove the skillet from the heat.
- Add the milk into the flour mixture and mix until the lumps are gone. Don’t be alarmed the batter will be extremely runny. Now do something strange and pour this batter over top of the melted butter. (not going to lie, it looks pretty gross at this point because of all the melted butter, BUT I promise it doesn’t end up that way!)
- Gently mix the leftover uncooked fruit into the cooked fruit. Now spoon it over the batter. Do NOT stir this!
- Bake the cobbler for 35-40 minutes or until golden brown and almost set.
- And of course serve it up with ice cream!
I promise this stuff won’t last long! It was so good, and I hope to make lots more! I am going to try to make one with more of an apple crisp type topping and see how that is. I will compare the two and let you know!