Mixed Berry Cobbler Crumble

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

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Mixed Berry Cobbler Crumble

COBBLER INGREDIENTS:

• 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

CRUMBLE TOPPING INGREDIENTS:

• 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

DIRECTIONS:

• 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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