berries ET Charles
1/2 cup unsalted butter, 1 stick at room temperature
1 scant cup rolled oats
½ cup sugar
1/3 cup corn meal
1/16 teaspoon nutmeg
1/8 teaspoon lavender salt
4 cups individually frozen mixed berries: blueberries, raspberries, blackberries
Optional: whipped cream
Directions: Cream butter and sugar together. Add corn meal and mix. Sprinkle in nutmeg and lavender salt and then mix thoroughly. Stir in rolled oats and mix. Using the butter wrapper or a tiny piece of butter, grease a 9.5-inch diameter deep dish pie pan thoroughly. Scoop the four cups of individually frozen mixed berries into the greased pie pan. Distribute the berries evenly. Spoon the butter, sugar, oats and corn meal topping evenly over the berries. Bake at 375 degrees Fahrenheit for 45 minutes. Topping will turn golden brown. This will be very hot when removed from the oven. Let cool for at least 15 minutes, depending on the drafts in your abode. Serve warm. Optional, may be served with vanilla ice cream or whipped cream.
Serves 8 people.
Notes: This is a warm, quick and easy gluten free dessert for Christmas and the winter holidays. Berry Cobbler variation 3.
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