For weeks it’s been raining in San Francisco. Finally we hit a break this week and the weather yesterday was so amazing. The Husband spent some time cleaning up the garden and spiffing up the backyard. I swear the grill was whispering my name. Calling me, beckoning me to grill a hunk of meat. It just so happens I had a nice seasoned tri tip in the freezer (pssst: Guy Fieri tri tip at Costco is the bomb!) so I took it out last night to defrost. Here’s the menu: Santa Maria tri tip, roasted vegetable ratatouille and rice. I am the grill master in my house. The Husband does not have the grilling gene. It’s okay by me though, he does a good job of clean up once the meal is over.  This special meal deserved a good dessert. I wanted something rustic, simple and tasty. Blackberry cobbler seemed to fit with the menu. I had some frozen blackberries in the freezer so it worked out perfect. You can certainly use fresh in this recipe.  This is the type of dessert you throw on the table and scoop it out into bowls along with vanilla ice cream. Bring on summer…

 

Blackberry Cobbler

(serves 4)

one (16 oz.) bag frozen blackberries, thawed

1/4 Cup sugar

1 Tbsp. cornstarch

1 tsp. lemon juice

1 tsp. lemon zest

1/4 tsp. cinnamon

Topping:

1  1/4 Cup Bisquick baking mix

1 tsp. lemon zest

1/2  Cup cold milk

1 Tbsp. melted butter

1 Tbsp. sugar

1/8  tsp. cinnamon

1. Preheat oven to 375 degrees F. butter a 2.5 quart casserole dish or an 8 inch cake pan.  Toss berries and all juices obtained while thawing, sugar, cornstarch, lemon juice, lemon zest, and cinnamon in a large bowl. Bake for 15 minutes.

2. Meanwhile in a medium bowl; combine bisquick mix, lemon zest and milk. Drop spoonfuls of dough onto baked berries. Brush with the melted butter. Sprinkle with cinnamon sugar mix and return to oven to bake for about 25 minutes longer or until a toothpick comes out clean once biscuit portion is pierced. Serve warm with ice cream.