Last but Not Least

My Ma really knows the way to my heart. She has so graciously passed on her sweet tooth to all three children. It is a blessing and curse as we voraciously eat anything sweet in sight with an unquenchable appetite. I'd call myself the Cookie Monster, but that would not be accurate as I do not discriminate among desserts. 

The expert that she is in the artistry of all things sweet, gave me a little lesson in fixin' black raspberry cobbler (hear my adopted Southern twang) . I am going to give credit where credit is due...I didn't do diddly squat in the preparation of this yummy cobbler. All my pictures are staged to appear that I was slaving away in the kitchen. 

I did however help with the devouring portion of this segment. I know it tasted so good because it was made with looooove.

Warm from the oven scoop it out in big heaping portions, add a scoop of ice cream and you will be licking the bowl clean. It is so good it will be difficult to look like a civilized human being. 

Because we're friends, I'll share...

Black Raspberry Cobbler 
1 cup flour
1/4 c sugar
1 tsp baking powder
1/4 cup butter
1 cup sugar
2 tablespoons cornstarch
4 cups fresh or frozen black raspberries (or blackberries),thawed
1/4 cup boiling water

Step 1: In a medium bowl stir together flour,the 1/4 cup sugar,baking powder. Cut in butter till mixture resembles coarse crumbs, make a well in center. Set bowl Aside.
Step 2: in medium saucepan,stir together 1 cup sugar and the cornstarch.
Step 3: stir in berries, the first 1/4 cup water. Cook and stir till thickened and bubbly.  Keep warm over low heat.
Step 4:  stir 1/4 cup boiling water into flour mixture just until combined.
Step 5:  transfer hot berry mixture to a 2 quart square baking dish.  Drop batter in 6 spoonfuls atop hot berry mixture.
Step 6:  bake in a 400 degree oven for 20-25 minutes or until dumplings are golden. Serve warm with ice cream.

XOXO,
Bee

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