If you were around and reading my blog this past summer you’ll remember that we foraged for bunches of blackberries and we picked blueberries at a local farm. We’ve really been enjoying the fruits of our labor this winter. There’s nothing like berry syrup over lemon pancakes, blackberry or blueberry muffins or our favorite, triple berry cobbler. We eat this often for breakfast, it sure makes all the hard work of picking blackberries, black raspberries and blueberries worth it.

1 cup of all-purpose flour (I use whole wheat)
2 Tablespoon of sugar (I skip this and sprinkle some on top before baking)
1 1/2 teaspoons of baking powder
1/2 teaspoon of cinnamon (if desired)
1/4 cup chopped crystallized ginger (if desired)
1/4 cup cold butter
1 egg
1/4 cup of milk

6 cups frozen berries (I use a mix of blueberries, blackberries & wild black raspberries, sometimes I use 8 cups)
1/4-2/3 cup of sugar (I usually use 1/4 cup of honey and omit the remaining sugar)
1 Tablespoon of cornstarch

For filling: in a saucepan combine the berries, sugar (or honey) and cornstarch and 1/4 cup of water. Let stand for 10 minutes (20 minutes for frozen fruit). Cook and stir until thickened and bubbly, keep warm.

For topping: in a medium bowl stir together flour, sugar, baking powder and if desired cinnamon (ginger is added later). Cut in butter till mixture resembles coarse crumbs, stir in crystallized ginger, set aside.

In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to a 2 quart baking dish, or large cast iron skillet. Using spoon, drop topping onto small mounds atop filling (sprinkle with sugar if desired).

Bake cobbler in a 400 degree oven for 20-25 minutes or till a wooden toothpick inserted into topping comes out clean. Serve warm.

What’s your favorite way to eat berries?

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15 Responses to Enjoying the Fruits of our Labor

  1. Mangochild says:

    Berries fresh, straight up (preferably while I’m supposed to be picking them to actually *collect* and take home). Warm, right off the vine or bush…. can’t be beat. But aside from that, I love berry cobbler/compote/crumble combo in the winter, especially if made from aforesaid fresh berries. I don’t cook the filling very much, leaving the berries largely whole, and just drizzling some simple berry sauce on top. The top is just oats with a bit of granola on the top and some honey to bind. It is just the right cross between chunky and smooth, and highly addictive.

    I hope I will be writing a similar post this time next year, or in the winter, after getting my act together to preserve (via freezing, canning, other) berries this summer.

    Mangochild’s last blog post.. Local in the World: Increased Interest In Gardening

    • Susy says:

      It’s definitely such a easy thing to do, freezing berries. I’m looking forward to seeing what you manage to put up this year.

  2. This recipe sounds scrumptious — might have to try it myself!

    You asked how we like to eat berries. I have fond memories of my grandmother serving me strawberries with a little sugar on them — topped with a dollop of sour cream. Sounds unusual, but it’s soooo good. I also like strawberries with balsamic glaze — found in specialty food shops. Thicker and a little sweeter than plain old balsamic vinegar, which also works in a pinch if you can’t find the glaze. You also could probably reduce vinegar down to a glaze yourself if you’re that ambitious (I’m not!)

    islandgardener’s last blog post.. Worm Wars!!!

    • Susy says:

      I also like strawberries with balsamic. I have a special bottle of aged balsamic that I only use for strawberries (occasionally I eat a small spoonful by itself, it’s so yummy).

  3. Daphne says:

    My favorite way is just picked and poured over my cereal in the morning.

    Daphne’s last blog post.. Celebrating the Warm Spell

  4. kristin says:

    I can’t handle the seeds in berries like raspberries and blackberries, so those get juiced and made into jelly. The mulberries, of course, become straight-up juice. And the strawberries are either made into strawberry-rhubarb jelly (less sweet than straight strawberry) or frozen for mid-winter strawberry-rhubarb crumbles and pies, strawberry shortcake, flavoring yogurt, making milkshakes . . .

    I’m hungry now.

    kristin’s last blog post.. Oh, Right

  5. Dan says:

    Your cobbler looks great, I will have to try it. I usually pick berries every year, especially strawberries. I am famous for my strawberry jelly. I would have to say my favorite berry recipe would be Blueberry Coffee Cake muffins, the recipe is from Ina Garten, here is the link http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe/index.html

    Dan’s last blog post.. A busy day in the veggie patch

  6. Warm from the sun on a summer afternoon…sitting on the ground in the garden with my kids seeing who can eat the most. That is my favorite way to eat berries!

    You post made my mouth water, I will have to try your recipe, thanks, Kim

    inadvertent farmer’s last blog post.. On a Lighter Note…

  7. Karen says:

    My winter goal, not yet realized, is to get a freezer for the basement so that I can stock up on u-pick/foraged/homegrown berries this summer. Gotta get on it! Your cobbler looks amazing. For breakfast? Hey, why not?! Except that I can’t seem to eat that without some vanilla ice cream on top…

    Karen’s last blog post.. A Box of Blueberries

    • Susy says:

      Great goal. There’s just something so great about berries in the winter that you picked yourself. And yes Mr Chiots agrees that it’s hard to eat cobbler without ice cream.

  8. wow My mouth is watering looking at the pictures. It looks oh so good

    Jackie @ PhamFatale.com’s last blog post.. Mini Madeleine Muffins with Meyer Lemon Icing

  9. considerthelilies says:

    Your title really attracted me to your post….ah, the satisfaction of ‘enjoying the fruit of one’s own labors’….especially when it’s actually *fruit*….I used the last of my frozen red raspberries from last summer just last week to combine with my newly harvested rhubarb for a delicous cobbler.

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