Raspberry Cobbler and Springtime Showers

by Michelle
Last spring, we were up to our elbows in renovations with the farmhouse. We missed everything that was happening outside. We really didn’t start to discover our land until half way through July. I wanted to make sure that did not happen again this year so I have everything dusted, washed and ready for us to move back in!

old apple tree with robins

While I was spring cleaning, Mom came up to stay over night with me which translates into a long walk through the woods, a yummy supper[complete with dessert which she provides] and a BBC mini series marathon!

the pine grove and Molly

The rain would not let up so we braved the weather and headed out in our rubber boots! Rainfall in the forest causes the light to have an ethereal cast.

frais des bois or strawberries of the wild/wood

It was magical discovering all of the new growth. Our meadows are laden with tiny wild strawberries which I intend to turn into jam when they are ready to pick.

raspberry cobbler ready for the oven

Mom prepared a raspberry cobbler which she adapted from the old Betty Crocker version. It was sinful!


serves 4

preheat oven 400*F

4 cups fresh or frozen raspberries

1 cup brown sugar mixed with 2 tablespoons cornstarch

Freshly grated nutmeg to taste

Combine ingredients in a medium sauce pan over medium heat. Allow fruit to come to a gentle boil while it thickens…stir often.

In a medium-sized mixing bowl, sift together:

1 cup flour

2 tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Cut in 3 tablespoons of firm butter until it resembles coarse meal…add 1/2 cup whole milk…mix well…batter will be damp

Place hot and thickened fruit in a greased eight inch casserole dish… drop 6 equal spoonfuls of batter on top of fruit then sprinkle with 1 tablespoon of white sanding sugar or granulated sugar.

Place in oven and check at 25 minutes…top should be golden and fruit bubbling.

Serve with sweetened whipped cream or ice cream

Just out of the oven

Thanks for reading