Saturday, April 21, 2007

Beatrix Potter's Cobbler

This is a family recipe that I renamed Beatrix Potter's Cobbler because its perfect for a themed dessert. The ingredients are bread & milk & blackberries...or cake & butter & blackberries anyway. DH and I had it last night for an anniversary treat, and its scrumptious!

Prep: 5 minutes
Bake: 40 minutes, give or take
Yeild: 12 servings

1 large package frozen blackberries or marionberries
1/2 cup butter
1 vanilla cake mix

Spread frozen berries in a 8x12 baking pan. Distribute powdered cake mix over the top. Melt butter in microwave and drizzle over the cake mix. Bake uncovered at 350 degrees until the top is lightly browned. The juices from the berries and the butter will have mixed with the cake mix to make a delicious top crust.

Suggested Sides:
Serve warm with vanilla ice cream or whipped cream.

Tips and Tricks:
I use wild blackberries my mom brings me from Oregon every year-reminds me of home! You can use store bought just as easily. To make this recipe ahead of time, skip melting the butter, and just cut the butter into small chunks and spread out on top of the cake. Refrigerate until ready to bake.

Make it Healthier:
To cut out processed ingredients, you can blend together the dry ingredients for a vanilla scratch cake. Blend the vanilla with the melted butter before drizzling. Use less butter for less fat and calories.

How Kids Can Help:
Kids can place blackberries in the pan and push buttons on the microwave to melt the butter. Older children can help spread out the cake mix and drizzle butter. This is a recipe that an older child could easily make independently.

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