Jewels brighten up breakfast

June 11, 2000|By Annette Gooch | Annette Gooch,Universal Press Syndicate

Early summer is the peak time in many regions of the country for cherries and for a variety of berries, including strawberries, raspberries, blackberries and boysenberries. The inspiration for bubbly cobblers, glittering molded salads and other fresh fruit specialties, these sparkling jewels adorn summer meals with their sweetness and vibrant color.

Dish up a homey cobbler for breakfast or dessert -- or both; it's hard to overdo during berry season. This version has a cake-like topping in place of the biscuit dough used in some recipes. For a richer taste, serve the cobbler with fresh cream or ice cream.

Berry Cobbler

Serves 4 to 6

3 to 4 cups fresh blackberries or boysenberries

2/3 cup sugar

1 tablespoon lemon juice

1/4 cup butter, softened

1/2 teaspoon vanilla extract

2/3 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon each ground cinnamon and nutmeg

1/2 cup milk

whipping cream or ice cream (optional)

Preheat oven to 400 degrees. Spread berries in a buttered, shallow 2-quart baking dish; sprinkle evenly with 1/3 cup of the sugar and lemon juice; or divide berries, sugar and lemon juice among 4 buttered individual 2-cup baking dishes about 2 inches deep.

Cream butter and remaining 1/3 cup sugar until fluffy. Beat in vanilla. Mix flour with baking powder, salt, cinnamon and nutmeg. Add flour mixture to creamed mixture alternately with milk, beating until smooth after each addition. Spread over berries.

Bake until topping is well browned and springs back when center is touched lightly (35 to 40 minutes).

Serve warm or at room temperature, spooned into shallow bowls. Serve with cream or ice cream, if desired.

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