Monday, March 31, 2014

Mixed Berry Cobbler Crumble

This is a hybrid cobbler & crisp. If you're more into the breading than the fruit, this is for you.

Mixed Berry Cobbler Crumble

  • 6 ounces of blackberries
  • 6 ounces of raspberries
  • 6 ounces of blueberries
  • 1/4 cups of powdered sugar
  • 1 1/4 cups of all purpose flour
  • 1/2 cups of sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoons of salt
  • 1/2 teaspoons of cinnamon
  • 1/4 teaspoons of nutmeg
  • 1/2 cups of milk
  • 1 teaspoon of vanilla extract
  • 1/4 cups (1/2 stick) of unsalted butter, softened

  • 1 cup of all purpose flour
  • 1/2 cups of packed brown sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of cinnamon
  • 1/2 cup (1 stick) of unsalted butter, softened

  • Preheat the oven to 350° and butter a 9x13 glass baking dish
  • In a medium bowl, combine the berries (rinsed and left wet) and the powdered sugar, and stir until all the sugar is dissolved

  • Pour the berry mixture into the buttered dish

  • In another medium bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and whisk until combined.
  • Add in the milk and the vanilla, and stir until completely combined
  • Mix in the butter
  • Spoon the batter over the berries, and spread to distribute evenly. The batter will be thick, so drop the batter throughout the berries to make it easier to spread

  • Prepare the crumble topping:
    • In a medium bowl, combine the flour, brown sugar, baking powder & cinnamon, and whisk until evenly combined
    • Cut the butter into chunks and drop it into the flour mixture
    • Using a fork, pastry cutter, or your fingers, work the butter into the flour until large crumbs are formed
    • Sprinkle the crumble topping all over the cobbler
  • Bake for 45-55 minutes, until the berries are bubbling, and the topping is golden brown

  • Serve warm and refrigerate the leftovers!
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