Three-Berry Cobbler

When a desserts ingredients are primarily fruit, you just have to do it, especially when it's a variety of berries. So pretty!

My original intention was to make this and the sauce for the pound cake, but by the time I stopped procrastinating, half of the raspberries and blueberries were moldy. I spent quite a while as quality control, meticulously selecting only the berries that passed the no-mold criteria. With raspberries, that's not so hard. Blueberries? Painstaking. Fortunately there were enough berries for the cobbler; my efforts were worth it.

Three-Berry Cobbler
from Cooking Club of America
click to print

2 c fresh blueberries
3 c fresh raspberries
3 c fresh blackberries
3/4 c sugar, divided
1 tbsp lemon juice
1 tsp grated lemon peel
2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 c butter, chilled, cut up
1 egg, lightly beaten
1/2 c milk

Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Combine berries, 1/2 cup of the sugar, lemon juice and lemon peel in large bowl; pour into baking dish.


Whisk flour, remaining 1/4 cup sugar, baking powder and salt in medium bowl.


With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.


Combine egg and milk; stir into flour mixture until just moistened.


Spoon over berries in small mounds.

I caught myself on the verge of going OCD, trying to completely cover the berries, and stopped flattening the batter.

Bake 35 to 40 minutes or until golden brown and juices bubble in center. (If browning too quickly, cover with foil during last 5 to 10 minutes.)


Serve warm. 



About 10 minutes into baking, I realized I hadn't set the oven to the correct temperature and immediately cranked it up to 425°F. Eighteen minutes later, I checked the cobbler and found a couple of high points were blackening. On with the foil, very, very carefully. The berry aroma was enough to drive one wild. Wild, I tell you.

My snafu with the oven temperature didn't seem to have an effect on the outcome. This cobbler is really good, exquisite when ice cream cold and cobbler hot meet.

Cost:

• fresh blueberries: $5.99
• fresh raspberries: $4.50
• fresh blackberries: $11.97
• sugar: $0.27
• lemon: $0.69
• all-purpose flour: $0.46
• butter: $0.39
• egg: $0.32
• milk: $0.22

Total:  $24.81 or $2.07 for each of 12 servings.

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