While it is a total coincidence that I’m posting a berry cobbler recipe shortly after Serena’s Strawberry Shortcake post, I don’t think that’s really a bad thing? Just in time for Flag Day (June 14th if you are keeping track), here’s a simple and patriotic Red & Blue Berry Cobbler.
The berry season (and summer in my opinion) is always too short, so I plan to take advantage of enjoying every local strawberry, raspberry and blueberry I can get my hands on. The trick is having enough left to cook with – if you can resist polishing off the entire green carton, like during your car ride home from picking up your weekly CSA share.
Similar to Serena’s shortcake recipe, this cobbler is no fuss and pretty forgivable when it comes to baking. I added in some whole wheat flour and instead of vanilla extract, I added a dash of almond extract to the batter for extra flavor (caution: almond extract is MUCH more potent than vanilla extract so I use about 1/8 of teaspoon of almond extract if a recipe calls for 1 teaspoon of vanilla extract.)
What’s your favorite seasonal berry?