Mixed Berry Cobbler

This recipe was in our local newspaper and with a little bit of adjustment for the topping, our version of mixed berry cobbler is now a family favorite.

Photo by Heather J.

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

Ingredients

  • Filling:

  • 16 ounces 16

    ounces strawberries, sliced

  • 6 ounces 6

    ounces blackberries

  • 6 ounces 6

    ounces raspberries

  • 6 ounces 6

    ounces blueberries

  • 2 tablespoons 2

    tablespoons lemon juice

  • 1/2 cup 1/2

    cup plus 2 tablespoons sugar, divided

  • 3 tablespoons 3

    tablespoons cornstarch

  • Topping:

  • 3/4 cup 3/4

    cup flour

  • 1/3 cup 1/3

    cup brown sugar

  • 1/4 teaspoon 1/4

    teaspoon cinnamon

  • 1/4 teaspoon 1/4

    teaspoon salt

  • 1 1/2 teaspoons 1 1/2

    teaspoons baking powder

  • 6 tablespoons 6

    tablespoons cold butter, cut into pieces

  • 3/4 cup 3/4

    cup heavy cream

Directions

Preheat oven to 350°F. In a medium sized bowl, combine strawberries, blackberries, raspberries, blueberries and lemon juice. Add 1/2 cup sugar and the cornstarch to the berries and gently stir together until the mixture thickens. Place the berries mixture into the bottom of a 9- by 9-inch or 2 quart glass baking dish. Add the flour, brown sugar, cinnamon, salt, and baking powder to a medium sized bowl and mix together. Using a pastry blender, cut the pieces of butter into the flour mixture until coarse crumbles appear. Stir in the heavy cream to make a soft dough. Drop the topping by tablespoonfuls over the fruit. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake 50 minutes or until the top is well browned and the juices are bubbly. Serve warm with vanilla ice cream or whipped topping.

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