By Teresa Woodard
I was delighted to return home from a visit to my sister’s in Alabama to find ripe cherries and black raspberries in our backyard. Yes, the bluejays beat me to several of the cherries, and I always forget the chore of pitting the fruits, but I gathered enough to try in a new recipe. It’s one I flagged in the recent issue of Southern Living which I fittingly read on the porch of my southern sister’s lake house. While the recipe called for blackberries and peaches, I swapped those fruits for cherries and black raspberries. The bars were a fun alternative to a traditional cobbler recipe. Plus, pre-cutting the bars helped with portion control and made them easily portability. They were so simple to grab and go for a breakfast treat on the way to our son’s baseball game. Click here for the Southern Living recipe.