You can tell July 4th is quickly approaching, could it be all the roadside firework booths that popped up like weeds along the highway or the loud pop of firecrackers at the edge of dark lately? This time of year always takes me back to my fondest summertime, childhood memories.
Nights of catching lightning bugs in mason jars, sparklers swirling about in a circular motion, bottle rockets launched from empty coca cola bottles and running for cover with my hands clutched to my ears as someone lit a loud firework. With so much squealing and running from my niece Becky and I, it’s a wonder my parents bothered with the annual firework festivities. Although we loved them and the excitement they brought, it was just the loud bangs that scared us! This holiday weekend, I hope yours is safe and filled with fun! Wherever you may go, bring a dish, and this easy cobbler would be great. Would you like to share a recipe? Email firstname.lastname@example.org
Allstar Berry Cobbler
1 pkg (16 oz.) strawberries, trimmed, quartered
1 pint of blueberries
1 pkg (6 oz.)
1 pkg. (6oz.) blackberries
1 tsp. + 2/3 c. sugar
3/4 tsp. ground cinnamon
2 tsp. grated orange zest
4 large unbaked refrigerated buttermilk biscuit dough pieces
1 egg, lightly beaten
Preheat oven to 400 degrees, coat 7-cup baking dish with cooking spray. In large bowl, combine berries. Mix 1 tsp. sugar with1/4 tsp. cinnamon; reserve. Toss berries with zest and remaining sugar and cinnamon. Transfer to baking dish; bake 15 minutes.
Prep Biscuit Topping:
On a lightly floured surface, roll each piece of dough into a 4″circle. Using 3″ and 2″ star-shaped cookie cutters, cut out stars. Reduce oven temp to 350 degrees. Place cutouts over hot berry mixture. Brush dough with egg; sprinkle with reserved sugar mixture. Bake 20-25 minutes or until bubbly and topping is golden.