Long time no see, but still cooking

So a few months ago I discovered this blog strictly about food from Texas. One might think to themselves, "What good food could be specific to Texas?" But there is plenty, and being a native of Texas myself I've slowly realized how much I miss this food now that I have moved away. A while ago this blog posted a recipe for dewberry cobbler. Dewberries grow wild in southern Texas. I decided I would try it out only altering it slightly and using strawberries and blackberries (which are similar to dewberries) instead of dewberries. It is delicious and a great thing to do with your berries that might be getting a little too ripe.

Thanks Home sick Texan for your great recipe!

Here's how I made mine

Dewberry Cobbler

Crust ingredients:

1 stick of butter (the original calls for 1/2 a stick but because I used regular milk, I added more butter)

1 cup of flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup of milk (the original calls for butter milk)

1/2 teaspoon salt

Filling ingredients

2 cups dewberries or blackberries (original calls for 4 cups fruit but I only had 2)

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon cinnamon

1 teaspoon lemon juice

Method:

Preheat the oven to 350 degrees.

Put berries in a pie plate or other bake wear preferably round. Sprinkle with sugar, cornstarch, cinnamon, and lemon juice. The original recipe says to let this mixture macerate for 20 minutes but I didn't bother.

To make the crust, melt the butter on low in a pan, and then add the other ingredients. The dough will come out moist and pliable.

Spread dough out over berries

Bake 40 minutes or until light brown and bubbling.

Serves six