When I was a kid I was the oldest of five. With being the oldest and the oldest daughter I quickly became my mother's sergeant at arms in the kitchen. Growing up, we planted an acre garden across town on some land my dad owned that also came with enough raspberry and blackberry brambles to sustain us with fruit throughout the summer, and frozen, through the winter. We also canned apples from my Nannie's three trees in her backyard.
This made for the most common winter desserts at our house being apple crisps and berry cobblers. Guess who was in charge? Yep, me. Even at nine or ten years old I could whip together the family dessert and move on to helping mom with the rest of dinner.
My mother's dessert philosophy was simple: keep it sweet, keep it simple, and let the fruit be the star so our crisps and cobblers contained very little additional spices. A tiny bit of salt to heighten the flavor, a little vanilla to round it out, maybe a sprinkle of cinnamon for the apples but that was it. She was right. I still make my crisps and cobblers that way so that all you think when you bite in is how wonderful the fruit tastes.
Mom's Cherry & Blackberry Cobbler
by Glenna Anderson Muse
2 cups pitted sweet cherries (can be frozen)
2 cups blackberries (can be frozen)
2 heaping Tbsp flour
1 cup sugar
1 tsp vanilla
1 small pinch salt
1/2 tsp dried orange zest or 1 tsp fresh orange zest
2 cup flour
1/2 tsp salt
1/2 cup butter, cold
To make Pie crust: Mix salt into flour. Cut butter into flour with pastry blender or forks until coarsely distributed. Pour in a few tsps of water at a time until a dough forms that is still dry enough to roll out using a little extra flour on the board or counter. Makes 1 single crust.
To assemble cobbler: Simply mix the berries, sugar, salt, flour, and zest together in a bowl and pour into cooking sprayed medium casserole dish. Top with pie crust, tuck in edges. Make several slits along crust with a sharp knife to allow steam to vent.
Bake for approx 30-40 min at 375 degrees or until fruit is bubbly and crust is golden brown.
Serve naked or with cream or ice cream.