Monday, December 8, 2014

Black Raspberries Recipe

Plagued by religious friction, violent fights and a belief, "the grass is always greener,"my peripatetic parents dragged their five children in search of the next good farm. From upstate New York to the Mississippi Delta, to the hills of Ohio and West Virginia their dreams led us forward to disillusion and defeat. I was the middle child, unwanted from birth and over-looked while growing up. Though all five of us are deeply scarred, sometimes being the least-loved can be your salvation.
Black Raspberry Cobbler


3/4 cup flour
3/4cup light brown sugar

1 stick butter, softened
1/1 tsp salt

4 cups fresh or frozen black raspberries
3 tablespoons white sugar
1 tablespoon cornstarch


  • Heat oven to 350°F. Lightly butter 8 ramekins or spray them with cooking spray.
  • Placeflour, brown sugar, and butter in a bowl. Mix until crumbly; set aside.
  • Place blueberries, sugar and cornstarch in another bowl; toss to coat well.
  • Divide berry mixture evenly into 8 buttered ramekins, about ½ cup berries in each ramekin. Sprinkle  topping mixture evenly over fruit. Place ramekins on a baking sheet and bake 35-40 minutes or until fruit is bubbly and crisp topping is golden brown.

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