RECIPE: Mixed Berry Cobbler

Mixed Berry Cobbler

Makes 6 servings

 

Topping

¾ cup unbleached all-purpose flour

½ cup old fashioned rolled oats

½ cup sliced almonds, chopped

½ cup light brown sugar, packed

¼ teaspoon kosher salt

½ cup (1 stick) unsalted butter, melted and cooled

 

Filling

cups sugar

¼ cup cornstarch

1 tablespoon fresh lemon juice

½ teaspoon cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

2 cups blueberries

2 cups sliced strawberries

1 cup blackberries

1 cup raspberries

1 tablespoon fresh lemon juice

Whipped cream or vanilla ice cream, for serving

 

Preheat the oven to 350 degrees F. Butter a 9-inch baking dish and line a baking sheet with foil.

 

To make the topping, combine the flour, brown sugar, oats, almonds, and salt in a medium mixing bowl. Stir in the butter and mix until combined and clumpy.

 

Next make the filling. Whisk the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Place the blueberries, strawberries, blackberries, raspberries, and lemon juice in a large bowl. Sprinkle in the sugar mixture. Use a rubber spatula to gently toss the berries to coat. Transfer the berries to the prepared baking dish. Top with the crumble mixture and place the dish on the baking sheet.

 

Bake the crisp on the middle rack of the oven until the fruit is bubbling and the topping is golden brown, 45 minutes to an hour. Transfer the baking sheet to a cooling rack and allow the crisp to cool for 15 minutes before serving. Serve with whipped cream or vanilla ice cream.

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