Raspberry Revolution & A Cobbler Recipe {Molly Remer}

…The spirit of adventure
    runs through my veins
    with the rich color
    of crushed raspberry

    May it always run so free
    may it be blessed
    and may I be reminded
    of the courage and love
    shown in small, wild adventures.

Raspberry Revolution Molly Remer

June brings out the hunter in me. The mission: wild raspberries.* A friend once laughed to hear me describe picking raspberries as a “holy task,” but it is. A task earthy, embodied, mundane, and miraculous at once.

Two of June’s treasures each year for me are the roses and the raspberries. Each summer, I sweat and struggle and am scratched and stung, but I return home once again with my bounty.

Several years ago I wrote about my “Inanna’s descent” as I picked wild raspberries with my children:

    …I was thinking about how I was hot, tired, sweaty, sore, scratched, bloody, worn, and stained from what “should” have been a simple, fun little outing with my children and the above prayer came to my lips. I felt inspired by the idea that parenting involves uncountable numbers of small, wild adventures. I was no longer “just” a mom trying to find raspberries with her kids, I was a raspberry warrior. I braved brambles, swallowed irritations, battled bugs, sweated, swore, argued, struggled, crawled into scary spaces and over rough terrain, lost possessions and let go of the need to find them, and served as a rescuer of others. I gave my blood and body over to the task…

Raspberries in Missouri Molly Remer

I consider any berry picking expedition to be the very definition of success as long as there are enough berries to make a cobbler! It is so delicious I feel like sharing my version here, in case any of you would also like to enjoy one with your family during berry season:

Ingredients:

  • 1 stick butter
  • 1 cup sugar
  • 1 cup flour
  • 1/2 ts. salt
  • 1 ts. baking powder
  • 1 cup milk
  • 2 cups raspberries (fresh or frozen)

Instructions:

Melt butter. Mix sugar and flour into the same baking dish in which you plan to bake the cobbler. Whisk in milk. Pour in melted butter and whisk again.

Scatter rinsed raspberries evenly over the top of the batter.

Bake in the oven at 350 degrees for about 1 hour until golden and bubbly.

Serve with whipped cream on top if desired, though plain is delightfully delicious as well!

While in the woods with my raspberries this year, I was also taking pictures for my upcoming Womanrunes e-course and I got the Winged Circle:

The Winged Circle WomanRunes Molly Remer

“Revolution keeps a steady tempo with your heartsong and the color of your wings.”

Sometimes revolution tastes like raspberries.

(*This post is modified from a SageWoman post I made last year on which I received many comments from people feeling compelled to inform me that these are called blackberries, not raspberries. Have no fear, however, yes, wild raspberries are black in Missouri and these are indeed raspberries, even though they are not red. We have wild blackberries also, which will ripen in July. The wild raspberries and blackberries, both black in color, grow right next to each other in my back yard. There are distinctive differences. The raspberries are less seedy, sweeter, juicier, and tastier. Their canes are green-white and waxy in color and they ripen a month earlier. We also have mulberries and dewberries here, which are both black as well.)

About Molly Remer

One Response to “Raspberry Revolution & A Cobbler Recipe {Molly Remer}”

Read below or add a comment...

  1. Heather says:

    When I saw your picture and you called them raspberries I was so pleased! I grew up with tons of wild black raspberries just like that in Western NY and my mother was endlessly irritated by people calling them blackberries. Which we of course know are an entirely different thing and she called them “thimble berries”! 😉 Though I will certainly not be finding fresh blackberries today I think a berry cobbler is now on the menu for tonight with our Yule meal.

Leave A Comment...

*