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Sundance Trail Guest Ranch

Red Feather Lakes, Colorado

Heritage Recipe

Berry Cobbler

8 cups berries -- fresh, frozen, or canned (cherries, blueberries, blackberries, strawberries, or a mixture of all kinds)
1/2 cup sugar
1 Tablespoon (2 if very juicy) tapioca
1 teaspoon vanilla
Ingredients for Cobbler Topping
1-1/2 cups flour
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1/4 cup milk
2 eggs

Mix berries, 1/2 cup sugar, tapioca, and vanilla (if using canned berries, recipe works best of they are water-packed -- don't drain). Let mixture stand for a few minutes (longer when using frozen berries). Cook on stove until slightly thickened and bubbly, stirring frequently (about 5 minutes). While berries are cooking, mix cobbler topping.

Cobbler Topping: Combine dry ingredients; cut in butter until mixture is crumbly. Mix in milk and slightly beaten eggs, stirring just enough to moisten.

Pour cooked berries into baking dish, then immediately spoon cobbler topping on top of berries (can spread evenly or make a number of mounds equal to number of servings you desire to make; sprinkle mounds with a little sugar if desired). Bake at 400 degrees for 20 to 25 minutes until cobbler is golden.

Variation: Can be prepared on stove top or even over an open fire. Prepare fruit in a dutch oven with a tightly fitting lid. When berries are bubbly and ready, put mounds of cobbler topping on top and put lid on tight. Do not open, not even to peek, for 20 minutes. After 20 minutes, open and serve.

Serving Suggestion: Serve warm with cream or ice cream.

Serves: 6

Aunt Marie's kitchen was always a delight to visit. I remember her sharing this family recipe with me one summer day while telling me stories of picking wild berries with my father as a child in the back woods of Michigan (approximately 1920's). This was the first dessert from scratch I ever made.

While enjoying a Colorado Dude Ranch vacation, we often enjoy a lunch cooked over an open fire out on the trail. This is a great dessert to top off that lunch, especially on a cool Colorado day. Ellen M Morin, owner of Sundance Trail Guest Ranch

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