Blackberry Farms Blackberry-Oat Crumble Bars

Happy September friends!

Today is a very rainy and a cooler day outside as "hurricane Harvey" gently sweeps through our area.  Rain and a bit of wind is absolutely nothing to whine about, especially with so many people hurting deeply from the very same storm in Texas.  By the time a hurricane gets to KY of course it's just usually just a rainy day or two, but my heart is breaking for the people who are suffering from so much loss right now or just to survive at all.  

I've gathered some supplies to send with a local ministry called Healing Projects who is making the drive down in a few days to deliver lots of essentials that our community has collected.  I know love has gone into buying and putting this collection drive together, and I hope each life it touches will feel that love even though we can't change their devastation.  

Lord, surround those who are hurting and scared in your arms.  Bind up the wounded hearts, heal their bodies, and meet their needs, as only You do the very best.  That they will see restoration and redemption come out of their heart ache!  Thank you for those risking so much to help in rescue parties and for those donating money or resources. May any effort on our part only reflect Jesus.  In Jesus name I pray!  Amen.

Mom surprised me this week with a package and this beautiful devotional in the mail, Devotions From the Kitchen Table!  It's perfectly timely since I'm just a couple weeks from finishing Devotions from the Front Porch.  The basis of all these scripture based devotionals are in a kitchen setting, which will be perfect in the cozy months of fall and winter!

I love different devotionals, and so to be given a new one is a special treat!  I look forward to starting this with a hot cup of coffee in the mornings. My life doesn't always lend itself to sitting and snuggling with coffee and a devotional, I don't want to paint a perfectly picturesque morning.  I do make an effort to get up before the rest of the house does to read or pray in the quiet, but some mornings need to start really early and it's a to-go coffee kind of morning.  Those days or I will open the Bible and my devotional or journal later in the day when there's time for my mind to settle for a minute, but I try to create space whenever I can.  At the ages my kids are now is much easier than when they were toddlers... those were my survival days!  Rolling with the season of life I'm in is what I'm learning to do, and while planning is essential in some things in life, learning to not be beat up by u-turns is just as important. Got it? Good! Now lets get to the delicious stuff.

You know what really gets me excited, that I haven't shared in a while?  Baking!  

I have a new recipe for you!!

Meet my new friend, blackberry-oat crumble bars!






Blackberry. Oat. Crumble. Bars.

You're welcome!

This is a new recipe for me, and I'm so glad I found it.  Right away I knew it would be yummy!  These blackberries happened to be from a patch down the road we picked from back in July. I froze most of them so I have locally grown berries now on the first of September to enjoy.

This particular recipe comes from the famed Blackberry Farms in Walland, TN.  It's a luxury type place to stay at in the middle of nowhere--so I've heard-- just south of The Smoky Mountains.  They are known for award winning cuisine that is unpretentious and recipes that derive from that area of the country but done in a fresh way. There was a stunning spread written up in Southern Living magazine's July issue about them, and it showcased their recipes.  This beautiful blackberry-oat crumble bar recipe looked delicious as I was reading through all the divine recipes.  I knew I would make it soon.  

They said this is one of the desserts they're known for at Blackberry Farms, but they have used this base recipe and replaced blackberries with many other fruits. Whatever is in season.  I imagined it being delicious with cherries, blueberries, peaches, or apples.  Apples would be perfectly fall in there!  To add fall flare I did sprinkle a bit of cinnamon to the topping, but I'm sure it's amazing without it, too. 

These smell divine as they bake, which is always a fun thing I look forward to when baking desserts--that cozy scent wafting through your home!

Light your candle, and get your coffee with one of these bars while watching your favorite show with the hubs, or take a pan to your next family reunion. Either way, enjoy!

Blackberry-Oat Crumble Bars
Blackberry Farms
Serves 24

Note: I halved this recipe and used a 9x13 pan instead of a large sheet pan. I baked it for 30 minutes.


CRUST

6 cups regular rolled oats
2 1/4 cups packed brown sugar
2 1/4 cups all-purpose flour
2 cups unsalted butter, melted, more for pan (Yes, it's a lot of butter!  This is a treat for a reason.)
1 tsp. kosher salt (Use whatever salt you have, but kosher gives it a nice bite.)
1 tsp. baking soda


FILLING

9 cups fresh blackberries
1 cup granulated sugar
1/2 cup fresh lemon juice (3 lemons)
1/4 cup cornstarch

1. Prepare the crust: Preheat the oven to 350 degrees.  Stir together oats, brown sugar, flour, butter, salt and baking soda.  Remove 3 cups of the oat mixture, and set aside/  Press remaining oat mixture in an even layer on an aluminum foil-lined and buttered 12x17 in rimmed baking sheet.  Bake in preheated oven until golden brown, about 20 minutes.

You guys, until literally just now I totally missed this baking step of the crust!!  I over looked it on accident.  So just know if you don't have time for that step or forget the bars will taste amazing, but might be a bit more crumbly.

2. Prepare the filling.  Stir together blackberries, sugar, lemon juice and cornstarch in a large saucepan. Cook over medium heat, stirring occasionally, until syrup thickens and is bubbly, about 7-8 minutes.  This alone would be a dreamy topping for pancakes!  Pour over the prepared crust and crumble the reserved 3 cups topping mixture over the filling.  Bake at 350 degrees for about 30-35 minutes. Cool completely --about 2 hours--and cut into 24 pieces.

Ghiradelli Chocolate Chip Cookies

Oh Happy Day-- we're talkin' cookies!

Last time we talked I mentioned that I had just made a new chocolate chip cookie batter, but I hadn't baked off any of the cookies yet.  This new cookie recipe is for Ghiradelli Chocolate Chip Cookies!  The recipe actually comes right off the bag of their bittersweet chocolate chips, which are the ones I used. Any chip would be delicious if dark chocolate isn't your thing.  With classic chocolate chip cookies (how many times in can I type out those 3 yummy words in this post?) being my all-time favorite cookie, I was excited to try out a new recipe for them! I do have our favorite double chocolate sea salt chocolate chip cookie recipe the blog, but why not try a new one for fun every so often??

The verdict is that these cookies are deliciously buttery, thin, and chewy, and they are tasty, but we don't think they're "The Ultimate" by our tastes.  Anyone who prefers a thin chocolate chip cookie will probably love these, though!  They really spread out in the pan when baked, even after the dough was refrigerated for 24 hours.  The second time my husband was the one to bake a few, and he made them smaller in size. They turned out better! I think they baked more evenly so I'll make these smaller next time instead of the oversized ones I usually make. I've got to say that we both agreed they have a delicious flavor, and the cookie dough tastes amazing....  it's perhaps some of the best cookie dough I've had! 

This recipe is definitely good enough to share and would be perfect to take a batch to your next potluck, so I hope you'll give them a go!  Thin, buttery cookies are incredible dunked in a tall, frosted glass of milk...  Just sayin!  Let me know what you think.  Happy Baking!!  :)

Ghiradelli Chocolate Chip Cookies

Yields about 4 dozen cookies

2 1/4 c. unsifted flour

1 tsp. baking soda

1/2 tsp. salt

1 c. (2 sticks) real butter, softened

3/4 c. brown sugar, packed

3/4 c. granulated sugar

2 tsp. vanilla extract

2 eggs

10 oz. Ghiradelli chocolate chips, I used almost 1 cup more than this!

1 c. pecans or walnuts, optional I opted out this time

• Preheat oven to 375 degrees.
• Stir flour with baking soda, salt and set side.
• Beat butter with both sugars at medium speed until creamy; turn mixer to low and add vanilla and eggs one at a time. Mix until smooth.
• Gradually blend the dry mixture into creamed mixture. Stir in the chocolate chips and nuts (if desired).
• Drop by tablespoons onto parchment lined cookie sheet, or plain ungreased sheet.
• Bake for 9-11 minutes or till golden.  I like to check at 9 minutes, but we like ours on the very chewy side.
• Important: Enjoy every bite!

Pumpkins, Ponderings, and Apple Crisp

I just had to share a few recent pictures since the last time I shared with you guys I wasn't able to.  A couple weeks ago, we went down to the quaint, little pumpkin patch "down the road", The Penny Pumpkin Patch.  We look forward to picking out pumpkins every year, and since moving back to my hometown this spot has been our place to go!  It's a fun family tradition.

This sweet place is in a tiny community named Penny which is basically in the middle of nowhere, but isn't that the best place for a pumpkin patch to be?!  If you head out of town, it's somewhere between the horse farms, soybean fields, and all the smoking tobacco barns. 

Speaking of, I have to share with you a snippet of my country life.  I have never used tobacco a minute in my life, but we live in in the middle tobacco farm country.  Every fall when the harvested tobacco smokes in the barns, it is simply the quintessential smell of early autumn in the country!  If you open your windows on a brisk late September morning and smell the woodsy campfire type scent wafting in, it's a sign that the new season is at hand. I'm sure it must be funny to think about if you're not familiar with the scent or the country way of life, but for most of the people around here it's a familiar, endearing scent that welcomes fall to Kentucky! 

The love of my life!

Whenever we're at the patch I love seeing our kids run free around the pumpkins, their heart so excited their legs can hardly keep up!  We let them pick out one of their favorite pumpkins to take home.  Our daughter takes her task very seriously, where as our son just likes to mostly run and climb on whatever is around.  (With a very energetic 5 and 6 years old every single errand is an adventure, to say the least!!) I decided on a beautiful deep orange trio of pumpkins that came stacked up and ready to adorn our front porch!

I had to steal a picture of me with my beautiful little girl as she is bursting with excitement to be picking out her 2016 pumpkin! 

Just look at those dark brown eyes you could get lost in... and those eyelashes!  She's a cutie!! 

God knows and see her little heart.  I pray that I'm meeting her needs as a mommy should. Parenting has been one of the biggest leaps of faith from the very start.  It is a day by day, hour by hour reminder that I need daily help from the Lord.  I love our children with all my being, but I imperfectly guide them while trusting God's grace to cover us in the process. 

More than anything, I want to raise adults who love God with their whole being

and love people... out loud! 

Simple goal as it is, ultimately it will be their decision to make.  

My nickel parenting advice? 

Faith. (in God) 

Trust. (In God)

Prayer. (With each breath.)

Love (The best you can.)

Repeat.

Back home we set out the pumpkin bounty on the front and back porch and the mums I bought at the grocery. I admire the little acorns we have by the millions around our porch.  The giant oak trees loom overhead and shower our place with acorns. 

I happen to like things like that. :)

Inside I've began to set a cozy scene with the fire in the fireplace!  Most mornings are chilly enough to turn it on as I sip a quick cup of coffee during the week or my 2-3 cups I linger over on the weekends! I have bits of fall décor peeking out here and there!  I've since added more from the time this picture was taken, but it's real life here. This mama doesn't have time to stage photos these days, yet I don't want that to keep me from sharing my home with you! 

So, I've had requests for some of the recipes of things I've been making in the kitchen. and I don't want to let my cozy followers down!...

 I'm letting you all in on a delicious and easy recipe I've been making for years and years every fall!  It's a classic apple crisp recipe with dried cranberries and cinnamon. I like to bake crumbles and crisps in the fall months filled with warm and chewy fruit and topped with a crumbly oat topping! This one is a snap to put together. It's a perfect dessert with some cold milk or a decadent breakfast with a steamy cup of coffee!  Fresh out of the oven with some vanilla ice cream for us!

Cinnamon-Apple Berry Crumble

6 cups of sliced and peeled apples (about 6 medium)

1 c. dried cranberries

1 tsp. cinnamon

1 Tbsp. lemon juice

3/4 c. oats, quick cook or old fashioned if you want more texture

3/4 c. all-purpose flour

3/4 c. brown sugar

1/2 c. butter, softened

1/2c. chopped walnuts or pecans

Ice cream if you want it extra delicious!

Heat oven to preheat at 375 F.  In a large bowl mix apples, cranberries, cinnamon, and lemon juice. Spoon into an ungreased 11x7 baking dish.

In a large bowl, mix remaining ingredients with a fork until crumbly.  Spoon over the fruit mixture.

Bake for 35-40 minutes or until apples are tender, juice bubbles and topping is golden brown!  Serve warm with ice cream!

Note: I'm sure you could make this with fresh cranberries if you add some extra sugar and cook it a little longer.

*Favorite* Family Fudge Pie

As a self-proclaimed chocolateholic family, this fudge pie is the pie to end all fudge pies!  This is seriously delicious.

The baker? .... my husband!  He turned out this perfect chocolate delight one lazy Sunday afternoon between church services when I mentioned to him how "I would just LOVE some chocolate and coffee right now" as we were relaxing.  I heard some littleclanging and rustling in the kitchen and in a matter of 20 minutes he had a gorgeous pie in the oven!! 




I am so blessed to call this man mine!!!

He dug up this fudge pie recipe card we've had for probably a decade or more in my recipe box, but I can't tell you where it came from because I have no idea.  This is a classic fudge pie, not to be confused with chocolate meringue or a brownie pie.  It has a deeply rich center and baked in a pie crust. 

I'll let you in on one of our favorite desserts here... It's this very fudge pie served with a scoop of coffee ice cream, dollup of homemade whipped cream, and chocolate or caramel syrup drizzled all over each piece for an over the top delicious family recipe we endearingly call the "Heath-sinker" after a Pattis 1800 Settlement pie recipe we love. Now that is something to share with your best of people!

This wonderful Sunday he served it up hot from the oven with whipped cream and some favorite dark roast coffee.  Perfection!



The unexpected afternoon nosh definitely hit the spot for my craving and was made for one happy wife!  We watched a good Amazon Prime original show called Doctor Thorne while the kids napped.  It made for a pretty perfect Sunday!

Randomly baking a pie for me..... well to us, that says LOVE.  Almost 12 years married, and I have a man who is just as fun now as ever! 

And just as cute!!!

Just look at the deliciousness going on. Just beautiful!  The pie, too. ;))

That fudge!  Don't you want the recipe???

Here you go.

Family Fudge Pie

3/4 c. butter

3- 1oz. chocolate squares

3 eggs

1 1/2c. sugar

3/4 c. all-purpose flour

1 tsp. rea; vanilla extract

3/4 c. chopped pecans, toasted

(Roast pecans in a single layer on 350 for 7-8 minutes, stirring once, til toasted and fragrant.)

1 Pie crust (I use the refrigerated roll out.)

Preheat oven to 350. 

Melt butter and chocolate together in saucepan on low heat.

Beat the eggs well at medium speed for 5 minutes with an electric or stand mixer. 

Gradually add sugar til blended.  Gradually add chocolate mixture, flour, and vanilla beating wil blended.  Stir in the pecans. 

Pour mixture into pie plate that is prepared with a crust.

Bake for 35-40 minutes or until the center is firm. I personally recommend eating while still warm, but that's how I role.

You are so welcome!

Best Loved! Peanut Butter Chocolate Bars

Today I wanted to share with you  an especially good dessert recipe!  These are the crazy-amazing peanut butter chocolate bars I made a couple of weeks ago on that perfect fall day I told you about here! 

First if you don't already know, let me just say I'm a big-time dessert person.  We are a big dessert family!  I love baking and we all love eating dessert so we really have to watch our sweet eating habits.  Sometimes I'll make a batch of cookies or pan of brownies and I'll simply give them away, but I get the pleasure of baking and giving out of it. 

I've made no telling how many different dessert recipes over the past 11 years of my married life...most of the best ones I've shared on here.  One kind of dessert treat that I especially love are bars.  They always tend to be chewy and gooey and are a one pan kind of dish that you basically just dump everything in and bake it!

These peanut butter chocolate bars are some of the very best bars I've ever made!!!  Ever!

They are very rich and gooey when warm, and they have the sweet and salty factor going on!  The crunchy peanut butter and coconut add great texture and that thick chocolate filling?!!  To die for.

Puleeease.  Do your favorite people in life a favor by making a pan of these.  They would be wonderful to take to a hayride or eat around a bonfire.  They would be fun for an indulgent dessert after a dinner party, or perfect for a weekend treat to eat as a family while playing your favorite games or watching a cozy movie!  Milk or rich dark coffee is required! 

Peanut Butter Chocolate Bars

Original Recipe from Aunt Peaches blog

1 pkg. yellow cake mix

1 c. crunchy peanut butter

8 Tbsp. (1 stick) butter, melted or room temp

2 eggs

2 c. chocolate chips (I recommend bittersweet ones from Ghiradelli)

1 can sweetened condensed milk

1 c. flaked coconut (You may omit, but I would replace with 1/2 c. chopped peanuts.)

2 tsp. pure vanilla extract

1/2 tsp. hot sauce (I left this out.)

I added about 1/4 tsp. salt

parchment paper

Preheat oven to 325 F. 

Line the bottom of 9x13 in. pan with parchment paper. (Easily found in stores near the foil)

In a bowl, mix the dry cake mix, butter, peanut butter, and eggs with a mixer.  It will come together looking like the consistency of play dough.) Set aside.

In a large saucepan on low heat, heat the sweetened condensed milk to a simmer, stirring constantly.  As soon as it starts bubbling in the middle, turn off the heat, and pour in the chocolate chips.  Stir again until the chocolate is melted in.  Once melted,  mix in the coconut, vanilla extract, hot sauce (if using) and salt.  The chocolate mixture will be warm and thick and gooey!

Divide out half of the yellow mixture you had sitting aside, and use your fingers or a spatula to smoosh it along the bottom of the pan.  If you need to borrow a bit from the other half of the mixture to cover the bottom, that's okay and probably expected! 

Then pour the chocolate sauce over the top and spread it all over.  Go back to the remaining yellow mixture and crumble it with your fingers, or just spread it over.  ( I sort of swirled it all around.)

Look at this!

Bake for 30 minutes.  They made seem underdone, but that's what they should look like.  Just lightly browned around the edges.

The original recipe calls for them to be thoroughly cooled before cutting, but I have to disagree here.  Wait at least 20 minutes, but then I say to dig in before they cool!  It may not cut into perfect squares but since when have we cared what something looks like if it doesn't taste as gooey and delicious that way?  I loooove a warm dessert fresh out of the oven!  Let me know what you think.

Eat, share and enjoy these amazing peanut butter chocolate bars!

Chewy Caramelitas

Say hello to my new favorite decadent dessert, carmelitas!!!

At first glance you can see how delicious they look!  These bars have an outer layer similar to a soft and chewy oatmeal cookie and they're filled with caramel and chocolate!  What a scrumptious combination and perfect for the fall season.

I've been spying this recipe for a while on Pinterest, and when Mr. Cozy finished his last Chairman's conference at work, I thought these yummy bars could help us celebrate.  Needless to say, my sweet tooth of a husband loved them, but we all did!  They're fast to whip up and most of the ingredients I keep on hand.  I didn't have quite enough caramels this time, but I melted some butterscotch chips along with the caramel.  They were still delicious, but the next time I'll make sure I have plenty of caramels so they'll live up to their name.  Also a dash of cinnamon in the crumble would be so perfect....(I can't not tweak a recipe!)

I would only tell you the honest truth, and caramelitas are amazing!  

So maybe the next time you want to surprise your family with a homemade treat you can try them out.  Pour a glass of frosty milk or fresh coffee with a caramelita for a perfect way to unwind on a chilly day!

Caramelitas

From: My Crazy Deliciousness

3/4 c. Melted butter

3/4 c. Brown sugar

1 c. All purpose flour

1 c. Old Fashioned oats

1 tsp. Baking Soda

Dash of salt

32 Caramels, unwrapped

1/2 c. Heavy cream

6 oz. Chocolate chips (I used 1 cup.)

Preheat the oven to 350 F.

In a medium bowl mix melted butter and the next 5 ingredients.  Spread out half the mixture in a 8x8 inch baking dish.  Bake for 10 minutes.

Meanwhile, carefully heat the caramels and cream over the stove in a saucepan or in a bowl in the microwave.  Whisk together until smooth and creamy.

Once the crust is baked evenly spread out chocolate chips and drizzle the caramel over top.  Crumble the remaining oat mixture over it all and carefully spread out.  Bake for 15-20 minutes.  Let cool for at least 30 minutes before cutting.  Enjoy alone or with vanilla ice cream!!

Classic Autumn Apple Crumble

I'm sitting a quiet home while my family sleeps in this morning, and the peace is almost too wonderful to handle!  (I love knowing my husband and children are here.)  The window is cracked enough for the cool fall-like temperature to sweep inside our home on this early September morning.  I actually have a soft robe on over my pjs and my coffee in hand as I reflect on my life.

Fall is near!  Autumn's warm and cozy tastes and smells and colors that wrap you like a Grandma's warm embrace is almost at our door step, and I couldn't be happier!  Yesterday was simply gorgeous!  The sky was blue and the air crisp, lacking any Southern humidity at all!  

After spending a special day with my lovely grandparents and cousins, we retreated home for naps.  Well, the rest of my crew did.  I gathered the ingredients and baked up a surprise treat of the season's first apple crumble!

Chopped apples with cinnamon topped with a buttery, brown sugary oat crunch sprinkled over the top and baked till bubbly and crisp on the edges.  I had leftover German roasted pecans from a recent baseball game we attended so I added those to take this rustic dessert to the next level!  I also tossed in some golden raisins since I had them.  

What a way to usher in the fall season but with a warm cozy apple crumble fresh from the oven.  Top it with ice cream or eat it simply with milk or a cup of coffee!  Anyway you choose with be a delicious start to this beautiful season!  

Classic Apple Crumble

Filling:

4-5 medium apples (I used Granny Smith and Gala)

1/2 tsp. cinnamon

1-2 Tbsp. Brown sugar

Topping:

1c. Oats

1c. brown sugar

1/2c. Flour

1/4 tsp. Cinnamon

1/4 tsp. Apple pie spice

1/2 c. Butter

Dash of salt

1/2 c. Pecans, chopped-optional

Peel and dice apples into about 1 inch pieces.  Toss with cinnamon and sugar and pour mixture into a 2 quart dish or pie plate.

In a large bowl, mix together oats, sugar, flour, and spices.  "Cut" in the butter until blended into course crumbs.  Stir in pecans.  Pour the crumble over the apples and bake at 350 degrees F. for 35-40 minutes.  Serve warm!

Summertime Strawberry Icebox Cake

Summer is officially here!!!  

Our family is so happy about that.

This is the season iconic for it's hot, humid days filled with sunshine and muggy nights lit by stars and twinkling fireflies!

Relaxed schedules with easy-going mornings begin the day and late nights outside with later bed times for kids and parents alike!

Swimming, beach towels, popsicles, the scent of coconut, lemonade, watermelon, baseball, the county fair, and the drive-in movies make their way into our lives like a brand new dress we can't wait to try on!!

The itch for vacation, staycations, long weekends, and road trips, finally come to fruition as we've waited through to the end of the school year.

 

The food gets a little bit lighter, fresher, and healthier as farmer's markets come alive and family gardens over flow with tomatoes and other delectable vegetables and fruit.

Although we love tradition and look forward to the season's favorites, summer seems to whisper, change.  

We are ready to try a new or the latest ... Haircut, paint color, polish color, bathing suites, book series, and recipes!

Speaking of food, this no-bake dessert is a true taste of fresh summer fare!  Strawberries, whipped cream, and graham crackers are layered up and topped with a drizzle of chocolate before getting comfy together in the fridge.  This is a very easy dessert to make, because you basically just layer everything up and it requires no oven.  The texture is obviously different than a regular cake, but more like a pie or trifle.  Best of all, it's really delicious!!  Refreshing strawberries, creamy whipped cream, sweet graham crackers that become soft and of course chocolate that's always a good match with... Anything! 

My family raved over this one and seconds may have been had. :)

Strawberry Icebox Cake with Chocolate Drizzle

Original recipe from: The Actors Diet

1 box graham crackers

2 lbs. strawberries

2 containers Cool Whip or *homemade whipped cream* 

1 c. Bittersweet chocolate chips or 1 bar of chocolate, melted (I used Ghirardelli)

Homemade Whipped Cream (if using):

With a mixer, beat a quart of cold heavy whipping cream with about 1 T. Sugar and 1 t. pure vanilla extract until you achieve a firm whipped cream.  Please don't make butter, just watch it. :) Set this aside until ready to assemble.

Get out a 9x13 inch dish.

Slice the strawberries.  

Spread a layer of whipped cream on the bottom of the dish, next a layer of graham crackers; then more whipped cream, strawberries, and so on with the layers so you end with strawberries on the top.  Drizzle on the melted chocolate all over. 

Refrigerate for 4-12 hours. 

Eat up soon, but that's the really easy part!

**The original recipe calls for Cool Whip, but I whipped homemade cream.  This way it tastes best to be eaten over the next 12 hours or so after assembling, but it's oh-so good.  Also, I didn't have to use quite an entire box of crackers.  Lastly, use whatever kind of chocolate is your favorite, to drizzle over top.  (You can't go wrong with chocolate.)

Very Berry Cobbler

Just imagine for a minute...

Summer berries tossed in good ole white sugar and a dash of cinnamon.

Piled into a dish topped with buttery crust and washed with frothy egg. 

Showered in a veil of sugar.

Baked until the crust is golden and crisp, and the fruit is bubbly and oozing from it's pockets.

That dear Friends, is very berry cobbler, and it's a cinch to make.  

Even easier to EAT!!

That said...

Very Berry Cobber

Serves 6

1 pkg. of Frozen mixed berries + extra 1 c. Frozen strawberries, since I love strawberries (Yes, frozen. I said easy!)

1/2 c. granulated sugar

3 Tbsp. cornstarch

Dash of ground cinnamon

1 of your favorite pie crust (I had homemade pie dough in the freezer from months ago.  I use Pillsbury refrigerated usually.)

1 egg

2-3 tsp. granulated sugar

In a large bowl mix frozen berries, sugar, cinnamon and cornstarch together.  Pour into a buttered 8 or 9 inch pie pan.

Roll out your dough generously in flour, if using homemade.  Carefully place overtop.... Imperfect crust is beautifully rustic!

In a small bowl whisk together one egg and a splash of water.  Brush all over the crust.  (You will have leftover egg.) Sprinkle sugar all over to finish.

Bake at 375 degrees F for about 45-50 minutes or until crust is very golden.  Allow to cool for about 20 minutes before digging in this rustic cobbler.  Enjoy a bowl with a scoop of vanilla ice cream!