I loaded the counter with the short list of ingredients, most notably the two baskets of beautiful raspberries from the market. As the oven preheated to 400 degrees, a buttered baking dish (round or 8x8) filled with berries went in to warm.
|Heading into the oven|
|Wet and dry ingredients|
|All mixed up|
|Ready to bake|
An incredible cobbler, if I do say so myself! I was surprised to open the oven and see a perfectly golden brown top, and after cooling, to scoop out a plateful of pure, delectable country pudding. The raspberries were quite tart against the sweet, buttery cake, a delicious combination that could have only been the tiniest bit better with a dollop of vanilla ice cream. As promised, it was easy and quick to make, under an hour from start to serving. I am excited by my success and can't wait to try the recipe again with other seasonal fruits. Strawberry and rhubarb, anyone?