Raspberry Cobbler

Oh, what a hardship. Yesterday, I was forced, forced I tell you, to figure out what I could do with the 1.25 pounds of black raspberries I picked.

 Yes, it was a rough time.  Of course, I had to fight off the children to have ANY left.
Since Roger's wife, Sharon, joined us for a 4th of July BBQ for dinner, I decided to make some Raspberry Cobbler. This recipe, I think, was my grandmother's.  This is the first recipe that I ever made entirely by myself (I remember I even picked the berries!) so we go back a few years.  It is simple but oh, so good.  I used it with raspberries but  I've also made it with blackberries, mulberries, peaches and just about any other 'juicy' fruit I can think of (well, except melon).  Here goes:

Berry Cobbler
Blend together:
1/2 cup sugar
1/4 cup shortening
When creamed, add:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Blend well.  Spread into greased 8x8x2 inch baking pan. Like so:

Don't worry about making it neat or smooth.  Cover the top with 1 quart canned fruit OR 1 quart fresh fruit and 1/2 cup water.  Sprinkle top with 1/2 cup sugar:

 Bake at 375 * F for 45 minutes or until the top is lightly browned.

 Mmm...  it didn't last long....

This can be served hot with ice cream, cream or milk.  Or just enjoy it as it is.
Some of the fruit will sink to the bottom and the extra water (or juice from canned berries) mingles with the fruit and batter to form this lovely, yummy sauce at the bottom.

Enjoy.