My baby is on a sleep strike and I’m on the verge of zombie status. We had a pretty good run there for a few weeks where he was sleeping through the night and I totally forgot what real life with a 3 month old was like.
So I’m readjusting to life with 3 solid hours of sleep and hoping that if he decides to throw me for another loop and start sleeping again, I don’t get too comfortable.
You know what goes out the window when you’re sleep deprived? Responsible eating. I was doing so. Stinking. Well. at keeping the sugar and other junk at bay until the zombie button was pushed. And now it’s like the world is my buffet table and instead of brains and guts I want to shove anything high in carbs and sugar into my face with reckless abandon.
You know what totally justifies eating like a dessert-deprived zombie? Fruit. This boysenberry cobbler is one of the simplest berry desserts you can whip up and comes out of the oven hot, bubbly, tart, sweet, and completely satisfying.
You’ll start by melting 6 tbsp of butter in your preheating oven.
The batter is a simple flour, sugar and milk mixture that basically looks like pancake mix.
I used frozen boysenberries from our summer berry picking but just about any other berry will work well for this.
Once that butter is melted, pour the batter straight on top of the butter and resist the urge to stir! Place the berries right on top of the batter, sprinkle with sugar and place directly in the oven.
I do find that when I used frozen berries instead of fresh, the finished product isn’t quite as pretty as the cold berries make the melted butter seize up, but I prefer to eat with my mouth at times like these. Forget your eyes or use fresh berries if you really care.
Mmmmm. It’s crispy, buttery, berry-y, and divine.
- 6 tbsp butter
- 3/4 C all purpose flour
- 3/4 C sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 C milk
- 1/2 tsp lemon juice
- 2 C boysenberries (blackberries, raspberries, or other berries can be substituted)
- 1 tbsp turbinado sugar
- Place butter in an 8x8" pan and place in a 350 degree oven to melt.
- Combine flour, sugar, baking powder and salt in a bowl. Combine milk and lemon juice and pour into the flour mixutre. Stir lightly until no dry spots remain. Remove pan from oven once butter has melted and pour the batter into the melted butter. Do not stir.
- Arrange berries on top of batter, continuing to be careful not to stir the butter into the batter. Top with the turbinado sugar.
- Bake 40-50 minutes until the top is golden and the berries are bubbling from the top. Serve warm with whipped cream or ice cream.
by Heather Cheney
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