Reader Rescues: Kerry K. Keener of Oceanside is looking for a recipe from home: "Having lived in the Midwest for many years, I developed a liking for the deep-fried breaded pork tenderloin sandwich most prominent in the Midwest. I have not been able to find a restaurant in North County that serves this item. Could you or your readers help me find a restaurant that serves them?"

For those unfamiliar with this Midwestern specialty, it's a piece of pork tenderloin pounded till it's as big as a dinner plate, then breaded, fried and served on a bun with your choice of lettuce, tomato, onions, mustard, mayo, etc. When I lived in the Midwest, my favorite place to get one was The Island in Frankfort, Ind., and Kerry, you're right, I don't think I've seen too many advertised on North County menus. If anyone has a line on a pork tenderloin sandwich, please send the info to the address at the bottom of this column.

Simply berries: I went blackberry-picking a couple of weekends ago in Carlsbad at a friend's garden. Who knew these delicious fruits grew out here? Well, they do, and for my trouble (I had forgotten about the very thorny vines and canes), I ended up with several quarts of berries.

Blackberries are extremely delicate and perishable. Since I'm not a canner (yet), I did the next best thing besides stuffing myself with the berries: I gave them a light rinse and a pat dry, laid the best specimens out on a tray, and popped the tray into the freezer. After the berries froze, I piled them into plastic bags for later use.

As for the berries that got a little smushed, they went into a casserole dish for a microwave Blackberry Cobbler that was oh-so-good!

Cobblers -- sweet-dough-topped fruit bakes -- are a great way to use the other fruits of the season that are coming on like gangbusters now: plums, apricots, peaches, nectarines. And they're simple to make, especially if you use a baking mix such as Bisquick or Krusteaz. Bisquick makes a trans-fat-free version now with canola oil, which I prefer. (Readers, if you have other cobbler-type toppings, or other summer fruit recipes, feel free to send them in, too!)

This recipe combines methods from two basic Bisquick recipes, and I cook it in the microwave, which helps keep my kitchen much cooler in summer.

FRUIT COBBLER

(Adapted from Bisquick recipes)

About 4 cups of blackberries or blueberries, washed, or other fruit such as peaches, nectarines, etc., sliced and pitted (peeled, too, if you like)

1/4 to 1/2 cup sugar

1 to 1 1/2 tablespoons cornstarch

2 tablespoons of water (optional)

1 cup Bisquick or other baking mix

1/4 cup milk

1 tablespoon sugar

1 tablespoon butter, softened (or melted)

1/4 teaspoon cinnamon or ginger

1/4 cup chopped pecans (optional)

Whipped cream, frozen yogurt or ice cream, if desired

Fruit: Mix 1/2 cup sugar and fruit in 1 1/2- to 2-quart microwave-proof casserole dish. Add 1 tablespoon cornstarch and mix well (or mix sugar and cornstarch first, then combine with fruit and water). If fruit is very juicy, omit water, or add extra 1/2 tablespoon cornstarch. Cook in microwave oven on High, stirring fruit every 2 minutes, for 4 to 6 minutes or until bubbling. Remove from microwave and set aside.

Dough: In small bowl, combine Bisquick, milk, 1 tablespoon sugar, 1 tablespoon butter and cinnamon or ginger. Mix until a soft dough is formed; beat it for about a dozen strokes. Add nuts if desired. Drop dough by six tablespoonsful onto hot fruit mixture. Return dish to microwave and cook on High for 3 to 5 minutes, turning dish every 2 minutes, or until biscuits are set and firm on top. Cool slightly before serving. Dish out fruit portions including a biscuit, and top with a dollop of whipped cream, ice cream or frozen yogurt. Serves 6.

Got a food question? Missing a recipe? Write to North County Times staff writer Laura Groch at Bites and Pieces, North County Times, 207 E. Pennsylvania Ave., Escondido, CA 92025 or e-mail to bites@nctimes.com.