Raspberry Blackberry Cobbler

This is my all time FAVORITE dessert, hands down. I would choose this over any cake, cookie, pie or brownie. This cobbler is DA-BOMB. Seriously. It is so good I almost want to lick the pan clean after its gone. Okay, who am I kidding, I do lick the pan. Well, I only did that once, don't tell. My friend Anna from church made this for us last summer and I couldn't stop talking about it every time I saw her. She gave me the recipe and I make this cobbler anytime I have berries! You can make this with just raspberries, or just blackberries, but I love the combination of both. The boys and I went raspberry picking before we left for vacation. They loved picking the raspberries.
They were so ripe and juicy, it was hard not to eat them as we picked!
Jack talked nonstop the entire time about all the yummy things he was going to make with his raspberries (he was most excited to make raspberry chocolate chip muffins, another post here).
Ethan was so excited to go raspberry picking he didn't realize he put on two different shoes - one red croc and one navy croc. At least they were both crocs, right? And apparently I was pretty excited to go too, because I didn't notice Ethan's mismatched shoes until we were leaving...
I froze my berries and made this up at the lake when my brother and sister in law came to visit. Just make sure you thaw the berries completely if you are also using frozen.

Raspberry Blackberry Cobbler
recipe from Anna YeagerIngredients:
3 cups blackberries
3 cups raspberries
3/4 cup sugar
3 Tablespoons flour
grated rind of 1 lemon
topping:
2 cups flour
1 cup sugar
1 Tablespoon baking powder
pinch of salt
1 cup milk
1/2 cup butter, melted
1 Tablespoon sugar mixed with 1/4 teaspoon cinnamon

Directions:
Preheat oven to 375 degrees.
In a bowl combine berries, 3/4 cup sugar, 3 Tbsp flour and lemon rind. Stir gently to blend and put in a 2 quart baking dish.
In another bowl, sift together the flour, sugar, baking powder and salt for the topping. In a large measuring cup, combine the milk and melted butter. Gradually stir the milk mixture into the dry ingredients and stir until the batter is just smooth. Spoon the batter over the berries, spread almost to the edges. Sprinkle the surface with the sugar/cinnamon mixture.
Bake until the batter topping is set and lightly browned, about 60 to 70 minutes. Make sure you place a baking sheet under your cobbler pan to catch any drips. This can get messy in the over if you use a pan like mine and the cobbler rises over the edges. Save yourself the trouble of cleaning your oven (or starting a fire) by using a baking sheet underneath.
You will need to test the topping to see if it is set in the middle. If it is still googy, keep baking. To prevent over browning the top you can tent with a piece of aluminum foil for the last 20 minutes or so. Let cool completely before serving.
Serve with freshly whipped cream. I love this old china plate I found at the camp in Maine.
Doesn't that look great? The pictures just don't do justice to the taste of this cobbler. It is phenomenal. I love to eat the leftovers for breakfast, lunch and dinner the next day (or two, if it lasts that long).

Enjoy!