1 T. lemon juice
1 c. sugar
1 c. flour
1 egg
6 T. butter
Combine berries and lemon juice in a 13 X 9 inch glass baking dish. Mix sugar, flour, and egg in a bowl until crumbly. Sprinkle over berries. Melt butter and drizzle over flour mixture. Bake at 375 degrees for 35 minutes, or until lightly browned and bubbly.
Recipe notes: This started out as a blackberry cobbler recipe that I found while searching for ways to use surplus eggs. Much to my surprise, cobbler doesn’t normally contain eggs. I have since made it with blueberries and strawberries with rubbarb. All variations have been well received.
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