Postmodernism= gross, Cobbler= fantastic

So I was doing some homework last night, reading a book on postmodernism. As with all assignments where I had to deal with postmodernism (which come along way more often that I would prefer, thank you humanities), I was growing frustrated and irritated and my eyes were beginning to drooooop. Sitting at my desk, I thought to myself, "what could possibly make this better?" And then it hit me, like the giant pile of library books sitting on my shelf: cobbler.

That's right, cobbler! When I think of cobbler I think delicious peach cobbler baked with fresh fruit from the roadside stand on the way to the beach, lounging in the sun, and enjoying all that is summer. Unfortunately its still March, I'm stuck inside, and definitely not at the beach. I do, however, have some blackberries and strawberries in my fridge, just begging to be eaten.

I kind of improvised this recipe, since my standard cobbler recipe is in a cookbook at my parent's house. And also because the first recipe that popped up after a quick google search required self-rising flour. Self-rising flour?! Who uses that? Probably a lot of people, actually, but not me. After all, this is just a tiny apartment kitchen, I can't stock everything.

Blackberry and Strawberry Cobbler

1/2 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp salt

1/2 cup + 1 tbsp sugar

1/2 cup milk

small dash of vanilla

1/2 stick butter

blackberries and strawberries (or whatever fruit you prefer)

Pre-heat the oven to 350 degrees. Melt the butter in a medium baking dish while the oven is preheating. (Doing this now also means you don't have to butter the dish separately).

Mix the berries or other fruits with 1 tbsp sugar.

Mix together the other dry and wet ingredients. (You could also combine the melted butter here, rather than melting the butter in the baking dish).

Pour the batter into the baking dish, and top with the fruit.

Bake at 350 for 40-45 minutes, or until the cobbler looks golden brown and/or the smell is just too irresistible.

Let cool. Serve with ice cream or ice cream. (or all by itself, if you've recently depleting your entire supply of ice cream during mid-terms week.)

Also, please ignore all the sugar coated on top of the cobbler in the picture. That one recipe I looked at said to sprinkle sugar on top in the last 5 minutes to crystalize the top and make it crunchy. Lies! The sugar just serves to show everybody else how much of a pig you are. Great in theory (ugh, theory, how you frustrate me), bad in practice.