Thursday, April 24, 2014

Berry Cobbler




I was going to wait till summer time to post this berry cobbler, but with frozen berries most likely still in your freezer or easily found in the freezer section where you shop, I decided it was time for a dessert. It's prepared in no time if you have the biscuit mix on hand. If you don't - mix your favorite recipe and measure off the dry amount before liquids are added.

Ingredients
  • 4 cups berries ( a mix of blueberries, blackberries, raspberries)
  • 6 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 1 1/2 cups large biscuit mix
  • 1/3 cup sugar
  • 1/2 cup milk ( a little more if preferred for easy spreading)
  • coarse sugar for sprinkling (optional)
Method:
  1. Combine frozen or fresh berries with sugar, cornstarch and lemon juice in a medium pot and cook, stirring as needed, until boiling and liquid is clear. This takes about 5 -10 minutes.
  2. Pour into small Pyrex, stone or glass bake-ware to serve about six. 
  3. Combine biscuit mix, sugar and milk and stir until combined. 
  4. Scoop onto fruit by large spoonfuls. Sprinkle with coarse sugar.
  5. Bake at 400 F for about 25 minutes, until golden and bubbly. Let cool about 15 minutes.

Serve warm as is


or a la mode

7 comments:

  1. Yummy, looks great Anneliese; I'm going to try this! Berry Cobbler should be its own food group! :)

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  2. Oooo - that looks wonderful!! I agree with making it now and not waiting for the fresh berries!! Yum.

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  3. Oh that looks so yummy. I have frozen blueberries in the freezer....but I have two carrot cakes in the oven. One for us and one for the church supper.

    Hugs,
    JB

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  4. Pinned this, can't wait to try it.

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  5. Thanks for sharing all those ideas with that biscuit mix. I really have appreciated that. It truly is helpful.

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  6. What a great recipe! I used the berries I had in the freezer, so I ended up with 2 cups cranberries, 2 cups raspberries, and 1 cup blueberries (more fruit than the recipe called for, but we like more fruit in our cobblers). Because I used cranberries, I increased the sugar to 2/3 cup. I also added 1 tsp fresh lemon zest to the fruit. To put the dumplings on the cobbler I used a 2 Tbsp cookie scoop and ended up with 9 dumplings in a 9-inch square pan. With the extra fruit I ended up with 9 servings, instead of 6, which worked out well because everyone got to add dessert in their lunchbox today (a really special treat! My family loved the cobbler! While I didn't follow the recipe exactly, it provided the inspiration to use what I had on hand to prepare a quick and delicious dessert for my family last night. Thank you!

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    Replies
    1. That is great! I do not measure fruit exactly either and the fact that you added sugar to make up for the cranberries was good thinking. The recipe as is - seems more on the tart side than too sweet... so the kind of berries you use will make a difference, but the sweetness can easily be adjusted to personal taste and whether you have it with ice cream or not.
      Thank you for sharing. We have reheated leftover cobbler a few days later and it's just as good again.

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