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Berry Cobbler

4 star rating
 

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Submitted by: mary harless

 

Blueberries and blackberries add just right sweetness in this baked pastry. When served warm with vanilla ice cream, the complements will keep coming.
 

Ingredients

  • Filling:
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries or loganberries
  • 1 1/2 tsp. lemon juice
  • 2/3 cup sugar
  • 1 tsp. cornstarch
  • Crust:
  • 1 3/4 cup all-purpose flour
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 3 tsp. double acting baking powder
  • 4 Tbs. chilled butter
  • 3/4 cup milk

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Method

Preheat oven to 425 F. Lightly grease a 9-inch pie pan. To prepare the filling: Gently rinse and dry the berries. Combine the filling ingredients in a bowl and then spoon them into the pie plate in an even layer. Set aside. Prepare the dough: Sift together the flour, salt, sugar and baking powder into a large bowl. Cut the butter into the dry ingredients using two knives or a pastry blender until the mixture has the texture of coarse crumbs. Make a well in the center of the dough and slowly pour in the milk. Stir until the dough is mostly free from the sides of the bowl. Turn the dough out onto a floured surface and knead gently and evenly. Pat or roll it into a 9 inch-circle. To complete the cobbler: Place the dough over the fruit and texture it with your fingers, pinching it slightly. Prick the dough all over with a fork. Sprinkle lightly with cinnamon and sugar. Bake for about 35 minutes, or until the crust is golden brown. Allow it to cool for 15 minutes on a cooling rack. Serve with vanilla ice cream.

 

Notes:

 

Number of Servings: 8

 

Submitted by: mary harless ()

 

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