Ruth Hawhee's Gooseberry Cobbler

• Filling
• gooseberry↗1 quart
• sugar↗1 cup
• water↗1 teaspoon
• Topping
• sugar↗1 cup
• shortening↗1⁄4 cup
• egg↗1

  large

• milk↗3⁄4 cup
• flour↗1 3⁄4 cups
• baking powder↗1 1⁄2 teaspoons
• vanilla extract↗1⁄2 teaspoon
• ice cream1⁄4 - 1⁄2 cup

  to top

Step-by-step instructions

1. 1

   preheat oven to 350.

2. 2

   prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.

3. 3

   Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).

4. 4

   Then cream together 1 cup sugar and 1/4 cup shortening.

5. 5

   Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.

6. 6

   Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.