Mixed Berry Cobbler

Mixed Berry Cobbler (adapted from Betty Crocker’s blackberry cobbler)

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries) (I used mostly frozen berries. No time to thaw!)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

-In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. (Whoops, missed that part too) Heat oven to 375°F.

-In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended.

-Spoon blackberry mixture into 8x8inch square pan. Top with batter (it will be clumpy.) Now, for some reason, the recipe said to put the batter on the bottom and top with the berries. I obviously didn’t do that and mine came out just fine–I prefer it MY way!

-Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream or vanilla almond ice cream.  If you’re my dad, you’ll sprinkle some blood orange ‘cello over the whole deal. Why the hell not?

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