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It's easy to make and you can use any type of berries in it
Cream butter and sugar until smooth and well blended. Sift the flour with baking powder and salt. Add flour mixture a little at a time alternately with the milk, beating just until the thick batter is smooth.
Spread the batter evenly in a greased 9-inch square baking pan (it will rise to the top while baking). Pour berries or fruit and their liquid over batter. Sprinkle with sugar to taste.
Bake in 350 degrees F. oven for about 1 hour or until crust is golden brown. We also put a little cinnamon in the sugar.
Serve topped with vanilla ice cream if you wish
You just spread the berries over the top of the batter and the batter rises up around it and the berries sink.
|Time:||15 Minutes Preparation Time|
1 Hours Cooking Time
Source: Friend gave it to me
By Mythi from Poulsbo, WA
Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm. Top with either a whipped topping or vanilla ice cream.
Yield: Makes 6 to 8 servings
By Connie from Liberty, MO
Put gooseberries in the bottom of a buttered 9x13 inch baking dish. Mix sugar, milk, baking powder, oleo, flour, and salt. Spread this mixture over berries. Mix topping ingredients and sprinkle over batter. Pour boiling water over this. Bake at 350 degrees for 45 minutes.
By Connie from Cotter, Arkansas
Mix 1/2 cup sugar, flour, baking powder and salt. Stir in milk, vanilla and butter. Put batter in 9x13 inch pan. Scatter berries over batter. Put 1/2 cup sugar over the berries and juice or water over it all. Serve warm with milk. Bake at 375 degrees F. for 25-30 minutes.
By Robin from Washington, IA