In Fairhope, beautiful picnic spots are as plentiful as July mosquitoes. You can walk around town with your eyes closed, plop your basket down, and BINGO! You’ve found another perfectly charming place for an outdoor feast.
With this in mind, I knew I had to take advantage of the recent break in cold winter weather, when we jumped from days in the frigid low 50’s (brrr! That’s cold to us!) to a balmy 70°. A warm Winter Berry Cobbler was just what we needed to help shake off our heavy coats and get outdoors.
Using frozen berries stored from my memorable summer picking trips, skipping through the forest with a basket (or from Piggly Wiggly’s freezer), substituting whole wheat flour just to torment my family, and using practical Ball Mason jars for toting to the bluff . . .
It turned into a wonderful January evening. Little sandwiches (I adore little sandwiches), roasted pepper spread, (made it myself) olives, cheeses and toasted polenta rounds with tomato basil spread (bought it myself). At first, the sunset wasn’t one to call National Geographic over. A lackluster sky and ho-hum clouds.
But the still-warm cobbler and the creamy-dreamy ice cream made up for the lack of innovative work on God’s part . . . oh, wait, did I just second guess The Creator? I should have known better.
and then . . .
Thank you God for warm January days, berries, Grandmothers who gave me silver teaspoons and surprises in the winter skies.
Mixed Berry Cobbler
4 c frozen mixed berries
1 T lemon juice
1 t vanilla
1 c sugar (I reduced this to 3/4 c and it was fine)
1 c flour (I substituted whole wheat – no problem)
cinnamon to taste
6 T melted butter
- Preheat oven to 375.
- Grease 8″x8″ baking pan or 8 1/2 pint mason jars.
- Toss fruit with lemon juice and vanilla, divide into pan or jars.
- In a bowl, mix egg, sugar, and flour into a crumbly texture.
- Cover fruit with flour mixture.
- Sprinkle cinnamon on top.
- Drizzle melted butter over all.
- Bake 30 min for mason jars or 45 for 8×8 pan.
Tips: 1/2 pint jars would have worked fine and taken up less space in a picnic basket, but I only had pint jars, which allowed for more room for ICE CREAM! I divided this recipe to fill eight jars, but if I make it again with the same larger pint size, I’ll double the recipe so it won’t be so skimpy (and double the calories too)! Oh well.