Bumbleberry Season at Buckhorn Inn!

Dinner guests at the Buckhorn Inn on June 28 have a real treat in store–bumbleberry cobbler for dessert!

You may ask how many bumbleberries it takes to make one cobbler?  The answer is that there is no actual fruit called a “bumbleberry”.  Rather, the word describes a mix of berries, or a  “jumble” of berries.  The delicious combination most commonly is used in a pie or in preserves.  Typically the mix includes both sweet and tart flavors that burst into juicy goodness in your mouth.  We bake ours into a cobbler that features a tender crust.  Wikipedia credits Western Massachusetts as the home of the bumbleberry.  Lore has it that the name came from a waitress who was asked what kind of pie was being served.   Bumbleberry recipes have appeared in print since the late 1950’s, and we argue that ours is one of the best.

 

Bumbleberry Cobbler Recipe

Preheat oven to 375 F.

1/2 cup cold butter

1 cup sugar

1 cup self-rising flour

3/4 cup milk

1 teaspoon vanilla

1 tart apple, cored, peeled and sliced

1/2 cup diced rhubarb

1 cup fresh sliced strawberries

1/2 cup blueberries

1/2 cup raspberries

1/2 cup blackberries

Cut cold butter into pats and line the bottom of a 6″x 9″x 2″ pan.  Blend the flour and sugar.  Add the milk and vanilla and stir to make a batter.  Pour the batter into the prepared pan.  Mix fruit together and pour on top of the batter.  (Optional:  if the berries are not sweet you may add 1/2 cup sugar to them.)  Bake for 30-40 minutes until golden brown.  The batter will rise to the top as it bakes.  This recipe makes 10-12 delicious servings.

For a preview of other delightful menus coming up at the Buckhorn Inn, please visit our website https://www.buckhorninn.com/dining