It's Day 3 of Methodist Week, halfway through, and I've got something a little different for you: Dessert! (See Methodist Week Days 1 and 2 here.)
I don't make a lot of desserts, being that I'm a Type 1 diabetic, and, even with an insulin pump, that's a lot of carbs to compensate for. In this case, though, I was making something pretty easy for dinner (the Chicken au Gratin ), and I had a ton of fruit. Cobbler to the rescue!
You guys. . .this cobbler is so good. Dennis ate most of his before dinner actually started. It's a really simple recipe, and if you bring this to a gathering of any kind, I guarantee it'll be one of the first things to be gone.
This cookbook ventured outside of North Carolina and comes from Eden Prairie United Methodist Church in Eden Prairie, MN. It's circa 1974, so I was pretty sure I wouldn't come up with much in the way of the person who contributed the recipe (Myrtle Mitchell), and I was right. It's so weird how I'm not finding anything. Obits, random information. . .there's nothing!
Anyway, super-simple cobbler here. Make it with all the summer berries that are taking over the world as we speak. I made this one almost exactly as-is in the recipe, and it was perfection.
Deep Dish Berry Cobbler
Makes 6-ish servings
1/2 cup butter
3/4 cup all-purpose flour
1 cup sugar, divided into 3/4 cup and 1/4 cup
3/4 cup milk
2 cups fresh berries (I used blueberries and strawberries. Use whatever you want.)
Preheat oven to 400°F.
Notice that the way your ingredients are arranged makes a lovely photo. Take said photo.
Combine butter, flour, 3/4 cup sugar, and milk.
Pour into a greased 2-qt. casserole dish. Top with berries and sprinkle with remaining sugar.
Bake for 35-40 minutes, until cobbler is golden brown. Remove from over, photograph extensively, and serve with ice cream, if you have it. (We didn't have ice cream, but the recipe says to do it that way, and I bet it's amazing. It's amazing either way, though.)