Tuesday, July 9, 2019

Mixed Berry Cobbler

Yum

What could be better than fresh summer berries all mixed up in a delicious cobbler? If you ask me, not much!


Every Spring and summer, I look forward to the abundance of fresh berries available at my local farmers markets from a variety of local farms. I am usually the one you see buying several gallons at a time so I can flash freeze them and store them in food saver bags in my freezer.


Recently when I had a variety of berries at home, I thought a Mixed Berry Cobbler would be awesome with these. Of course, I have always made Blueberry Cobbler or Blackberry Buckle, but I'd never mixed the berries together. I know, right? Why hadn't I ever done this before? I'm so glad the light bulb in my brain went off finally and I mixed them up, along with some sweet strawberries.



You may also like:
Blueberry Dump Cake
Luscious Blueberry Turnovers
Old Fashioned Blueberry Coffee Cake
Blackberry Pudding Cake
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RECIPE
Ingredients
For the Mixed Berry Filling
2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh strawberries, chopped
3/4 cup sugar
2 teaspoons freshly grated lemon zest
3 tablespoons all-purpose flour

For the Topping
1 cup plus 5 tablespoons all-purpose flour
6 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, chilled & cut into small pieces
1 large egg, slightly beaten
1 teaspoon pure vanilla extract
1 tablespoon sugar
½ teaspoon ground cinnamon, optional
¼ teaspoon freshly ground nutmeg, optional

Method
Preheat oven to 375. Lightly butter 9½-inch deep-dish pie plate, 10-inch pie plate or 2-quart baking dish.

Prepare the Mixed Berry Filling: In a large bowl, add all the berries. In a small bowl, combine sugar and lemon zest. Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries and toss gently. Add mixture to pie plate or baking dish.

Prepare the topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. 

Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 30 to 35 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve cobbler warm by itself or topped with fresh whipped cream.

Yield: Makes 8 to 10 servings.

Cook's note - you can definitely use frozen berries, but the cobbler will not set up as thick, and will be slightly more runny.

Recipe adapted from Wicked Good Kitchen

Enjoy,
Mary

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