Easy Mixed Berry Cobbler

Ingredients

Filling:

  • 6 cups Mixed Berries, fresh or frozen
  • 3/4 c. granulated sugar
  • 2 T. cornstarch
  • 1 T. fresh lemon juice
  • pinch of salt
Topping:
  • 2 c. sifted all-purpose flour
  • 1 T. baking powder
  • 1/4 c. sugar
  • 1/2 t. salt
  • 6 t. unsalted butter, very cold and cubed
  • 3/4 c. milk + 1 t. for brushing on top
Instructions:

  1.  Preheat oven to 375 degrees.  Lightly grease a 2-quart casserole dish
  2.  Prepare the filling: In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated.  Pour this mixture into the prepared baking dish, spreading it into an even layer. 
  3.  Prepare the tipping: in a separate bowl, whisk together the flour, baking powder, sugar, and salt.
  4.  Cut in the very cold, cubed butter, using a pastry blender or your fingertips until the mixure resembles coarse crumbs.  Be sure the butter stays cold.
  5.  Create a well in the center of the flour mixture and pour in the milk.  Stir just until the dough barely comes together.  Do not over-mix; a shaggy dough is desired or a light tipping.
  6.  Using 2 spoons, drop spoonfuls of the dough haphazardly over the tip of the berry mixture, leaving small gaps between the drops for the berries to bubble through.
  7.  Brush the tips of the dough lightly with the reserved 1 T. of milk.  Add an extra t. of sugar or crunch.
  8.  Bake  for 35-40 minutes until the topping is deep golden brown
  9.  Cool for at least 15-20 minutes before serving .  Makes 6-8 servings.


Comments

Post a Comment

Popular posts from this blog

Chile Relleno Casserole

Chile Relleno Casserole Ingredients: • 4 – 4 oz cans of Ortega California chiles • 1 lb cheddar cheese • 1 lb of jack cheese • 4 eggs, divided • 1 pt. half-and-half • 1 can of chili salsa Instructions: Preheat the oven to 350°F. 1. Remove the chili seeds and flatten to cover the bottom of a 13” x 9” glass baking dish.  2. Cover with cheddar cheese, then chiles, then jack cheese.  3. Add 3 tbsp flour to the egg yolks. Add half-and-half, salt, and pepper. Beat until mixed.  4. Beat the egg whites and mix them with the yolks. Pour over cheese mixture.  5. Bake at 350° for 45 minutes.  6. Then, pour a can of chili salsa over the top and bake for another 30 minutes. (Not necessary to add the whole can, depending on how hot you like it.)
Read more

Pineapple Coconut Delight

Pineapple Coconut Delight Cake Ingredients: • 2 c flour • 1 tsp baking soda • 2 eggs • 2 c sugar • 1 tsp vanilla • 1 20-oz can crushed pineapple with juice Topping Ingredients: • 1⁄2 c butter • 1 c sugar • 3⁄4 c evaporated milk • 1 tsp vanilla • 1 c chopped pecans • 1 c coconut Instructions: 1. Preheat oven to 350°. Grease and flour a 9”x13” pan. 2. Mix cake ingredients together in a large bowl. Pour into the pan and bake for 40-45 minutes. 3. While the cake is baking, make the topping. Melt butter in a small saucepan. Add sugar, evaporated milk, and vanilla, mixing constantly to a boil. Add pecans and coconut. 4. When the cake is ready, remove it from the oven and poke small holes on top while the cake is still hot. 5. Pour the warm topping over the cake and cool. Enjoy alone or with a scoop of ice cream.
Read more

SLOW COOKER CRACK CHICKEN

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 
Read more