Mixed Berry Cobbler
Well, my friends, I am less than happy to say that summer is officially here. I’ve never been a fan of hot weather. This year, though, I’m going to try to think of every day of this heat as one day closer to fall.
On a happier note, there are two things I like about summer. I do like having more daylight hours. I somehow feel like I have more time to get things done. Best of all, though, is all the fruit available from the local markets. I admit that I get a little giddy when I start seeing the first fresh berries of the season.
This cobbler celebrates one of the best parts of a summer with a combination of berries. I really like the addition of vanilla to the topping. It supplies just a little extra flavor to complement all that berry goodness. If you’re an ice cream fan, this is just the kind of dessert that begs for a little dollop on top.
I used a combination of strawberries, raspberries, and blueberries. Choose a few of your favorite berries, or just stick to one. You never have to make this dessert the same way twice!
Mixed Berry Cobbler
Yield: 4 to 5 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Mixed Berry Cobbler is a simple and delicious way to enjoy your favorite fresh berries.
- 3 cups assorted berries
- 1/2 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
1 teaspoon vanilla extract
- Preheat oven to 375°F. Grease a 9”x 6” rectangular or 8” round baking dish.
- Place the berries in prepared pan. Drizzle with the lemon juice.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
- Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.
If you use any larger berries, such as strawberries, I recommend chopping them to blueberry-sized pieces.
For feeding a crowd, this recipe is easily doubled to be made in a 9”x 13” dish.