Every summer my mom made us go berry picking.
I grew to dread it over the years, as I would anticipate hours upon hours in the hot sun (it was probably more like 45 minutes total), endless pokes from thorn covered bushes and the pink stained hands that remained for days after the job was done.
Aren’t there laws against child labor?
John Mark always tried to make it a competition to see who could pick the most berries the fastest. Somehow he always won… Rebekah would compete with everything in her and give John Mark a good race…
I spent most of my time eating the berries I picked…
And Matthew played NERF guns the whole time…
Not much has changed.
My mom would then spend days making homemade jam and stocking the freezer full of berries so we had enough to keep us satisfied with cobblers until the next summer.
After all those summers berry picking (and promising I would never do that to my children), where did I find myself this past week? Yep, berry picking. And making Duke help me.
I could eat fresh berries by the bucket and you can’t beat the price when you pick them yourself! Now I actually enjoy the whole ordeal and plan to follow the same summer tradition.
Duke and Scarlet can blame their “Amma”.
This week’s recipe is my Great Grandma Stewart’s recipe and we have all been making it for years! It is so easy and always tastes amazing! It may not be the healthiest due to all the sugar but you need a reward for all that berry picking, right?
PS: Here are a few local farms that are really easy to swing by and pick the berries dripping off the vines!
GRANDMA’S BERRY COBBLER
- 1 C flour (I use whole wheat or oat flour)
- 1 C cane sugar
- 1 t baking powder
- 1 egg
- 5 – 6 C berries – fresh or frozen (peaches and rhubarb work great too!)
- 1/8 C cane sugar (sweeten to taste)
Preheat oven to 350F. In a medium baking pan, combine berries and sugar. If you are using frozen berries, defrost them most of the way first. In a medium bowl, mix together flour, sugar, and baking powder. Add the egg and use a pastry knife or fork to combine all together.
Spread topping mixture over the berries and bake for about 45 minutes. The top should be golden brown and crispy.
It is delicious by itself but even better with vanilla ice cream!