Recipe: Raspberry Swirl Cobbler

Raspberry or Blackberry Swirl Cobbler

1 cup water
3/4 cup sugar
1/4 cup butter or margarine melted
1/2 cup butter or margarine
1 1/2 cups self rising flour
1/3 cup milk
2 cups fresh or frozen blackberries or raspberries
1/2 teaspoon ground cinnamon
1 tablespoon sugar

In a small saucepan heat the water and 3/4 cup sugar to boiling, set aside.

Pour the melted butter or margarine into a 10 inch pie plate or baking dish, set aside.

In a medium bowl, cut 1/2 cup butter or margarine into the flour til mixture resembles coarse crumbs. Add the milk and stir til moistened.

Turn dough out onto a lightly floured surface and knead 8 to 10 times. Roll out to form a 10 x 8 inch rectangle. Sprinkle with blackberries and cinnamon.

Roll up starting with one of the long sides. Cut crosswise into eight 1 1/4 inch thick slices, tucking in any berries that fall out. Place cut side down in the pie plate or baking dish. Pour syrup over and around the slices. Place pie plate or baking dish on a baking sheet. Bake in 350 degree oven for 45 minutes. Sprinkle with 1 tablespoon sugar. Bake for 15 minutes more. Serve warm or cool. Makes 8 servings.

Can substitute a mixture of 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda for the self rising flour. Also if using frozen berries, let thaw 20 minutes then mash slightly if berries are large.
Schmitty