Is your Memorial Day rained out? Try this easy berry cobbler. May is a great time to start collecting berries to use in your desserts. You can substitute any berry you do not prefer for one that you do such as mulberries, blueberries, blackberries, strawberries or raspberries.
RED, WHITE, AND BLUE BERRY COBBLER
4 to 6 servings
- 2 cups fresh whole blueberries
- 2 cups fresh whole red raspberries
- 1 cup sugar
- ¼ cup flour
- ¼ teaspoon nutmeg or to taste
- Pinch of salt
- 2 tablespoons butter or margarine (optional)
- ½ (15-ounce) package refrigerated pie crusts (1 crust)
- Half-and-half or light cream or milk for brushing crust (optional)
- Additional sugar for sprinkling over crust (optional)
- Whipped cream or vanilla ice cream
Prepare berries; set aside. In a small bowl, sift sugar, flour, nutmeg, and salt together. Arrange one-third of the berries in a greased 1½-quart baking dish; sprinkle one-third of sugar mixture over berries. Repeat layers of berries and sugar mixture twice more. Dot with butter, if desired. Arrange crust over berry mixture, folding edge under, sealing to baking dish, and then fluting edge similar to a pie. Cut several slashes in crust for steam vents. Brush crust lightly with half-and-half and sprinkle lightly with additional sugar, if desired.
Bake in a preheated moderate oven (375 degrees F.) for 30 to 35 minutes or until crust is golden brown and filling is thickened and bubbly hot.
Serve warm or slightly cooled, plain, or garnished with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream. May also decorate each serving of cobbler with a tiny decorative American flag, if desired.
May omit pie crust topping; use Biscuit Topping. Evenly spread prepared biscuit topping onto filling in baking dish, leaving a few holes in topping for filling to seep, if desired. Brush topping with half-and-half and sprinkle with sugar, if desired. Bake as previously directed.
- 2 1/3 cups biscuit/baking mix
- 6 tablespoons sugar
- 5 tablespoons butter or margarine, melted
- 1/3 cup light cream or half-and-half (see note)
In a medium bowl, combine biscuit mix and sugar, mixing well. Add butter and cream, mixing just until dry ingredients are well moistened and mixture forms a soft dough.