Friday, February 3, 2012

jumble berry cobbler

This glorious cobbler has a mix of blueberries, blackberries, and raspberries.  You can use any mix of berries that you choose.  Go ahead and make a jumble of berries!

The juicy berries have a kick of lemon and lay beneath a cake like topping.

My oldest step-daughter, who is 17, hates fruit except for berries.  So, I love making her this cobbler because I know she will be eating fruit.  It makes me happy when I make something healthy that she enjoys eating.  She is a picky eater and is making an effort to eat healthier.

Try making this unfussy cobbler and enjoy the fun mix of berries.  Top with some whip cream and you will have a light and healthy dessert.

Photo taken at our front door step

Jumble berry cobbler

2 cups blueberries
2 cups raspberries
2 cups blackberries
1/2 cup granulated sugar
1 teaspoon finely grated lemon zest
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 teaspoon vanilla extract
1/3 cup milk
6 tablespoons unsalted butter, melted

Preheat of to 375 degrees.  Wash the berries in a bowl of cold water, drain well, and dry on a towel.  In a large bowl, toss the berries with 1/4 cup of the sugar and the lemon zest until evenly blended.  Spoon the fruit mixture into a 2-quart baking dish, about 2 inches deep.  Spread the fruit evenly in the dish with the back of a spoon.

In a medium bowl, blend the flour, baking powered, and salt. Set aside.

In a small bowl, beat the egg and remaining 1/4 cup sugar until well blended.  Stir the milk into the egg mixture.  Stir in the melted butter into the milk mixture and then pour the liquid into the flour.  Mix with a fork only until the batter comes together.  Be careful not to over mix the batter, as this might cause the batter to become tough.

Drop large spoonfuls of batter evenly over the surface of the fruit, starting in the middle.  With the spoon or a spatula, spread the batter so that it's about 1/4 inch thick.  Bake for 35 to 40 minutes.  Remove from oven and let cool about 15 minutes before serving.

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