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  • Josée Daoust

    Date Dessert : The Best Berry Cobbler You'll Ever Have

  • Jessica Mancari

    Berry cobbler recipe | A CUP OF JO

  • Anny Ferreira

    A CUP OF JO: basic food series - Mixed berry cobbler

  • Jennifer Roberts

    End of Summer Berry Cobbler // has to be made in a cast iron skillet, we made this over a camp fire and it was the best ever

  • Kathy Burkleo

    ****PTT Notes:  I made this the other night.  I added blackberries instead of strawberries, and didnt do lemon zest.  It was DELICIOUS! The Best Berry Cobbler Youll need: 1 cup flour 1 cup plus 3 tablespoons sugar, divided Dash of salt 2 teaspoons baking powder 1/2 teaspoon cinnamon 1 cup milk 1/2 cup (1 stick) butter 1 cup blueberries, divided 1 cup raspberries, divided 1 cup quartered strawberries 1/4 teaspoon lemon zest Measure out your ingredients; wash and cut your berries. Preheat the oven to 350F. In a medium saucepan, mix 3 tablespoons sugar, 1/2 cup blueberries, 1/2 cup raspberries and 1/4 cup water. Cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 10-12 minutes. Pour this into a bowl to cool slightly while you complete the following steps. In a separate large bowl, whisk together flour, sugar, salt, baking powder and cinnamon. Set these dry ingredients aside while you melt the stick of butter in a 12-inch cast iron skillet over medium-high heat. Remove the skillet from the heat. Pour the milk into the dry ingredients and mix until the lumps are gone (the batter will be very liquid) and then pour this batter over top of the melted butter. Gently mix the slightly cooled cooked fruit with the leftover uncooked fruit and lemon zest before pouring it around the top of the batter. Do NOT stir this—just let it fall where it falls! Bake the cobbler for 35-40 minutes or until golden brown and almost set. Serve hot with a big scoop of vanilla bean ice cream.

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