Recipe by puppitypup
My grandparents had what seemed like a mile of boysenberries vines, and I never minded the scratches from picking them 'cause they were so good. One of my favorite memories is the summer my granddaddy wrote Girls'nBerries on each jar we canned. This isn't my grandmother's special recipe I learned as a child, but it's nice since it uses canned berries...fresh boysenberries are so hard to come by anymore. Adapted from a recipe I saw on Mom's Cooking. By the way, I have halved the recipe in a smaller pan and it worked out fine.
Top Review by Chef MollysMom
I have to admit i just saw this recipe. Looks awesome! Can't wait to try it and living in the Pacific Northwest i have access to boysenberries. This should be great. I'm a bit of a 'crust' person so i'll probably scoop up the wonderful mixture and put it in a dish with a bottom crust...and add a top crust. I still call it cobbler:) Thanks much for the recipe. Longview WA
- 1 cup flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1 cup milk
- 1⁄2 cup butter
- 2 (15 ounce) cans boysenberries
Directions See How It's Made
- Preheat oven to 425 degrees.
- Whisk together dry ingredients, then add milk and whisk until there are no lumps.
- Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
- Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
- Cook for 40 minutes or until done.
- Use remaining berries as a garnish.