Double Berry Cobbler with Crumb Topping
May 4, 2020
If you are looking for a comfort food desert then look no further, the warm spices and fresh berries are good year round for this delicious piece of Southern Cooking.
Persons
6
Serving Size
1 Bowl/Slice
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Notes
This is an old recipe with new life brought into it, I based it off a recipe my mother used to make for me when I was a child. You can serve it warm or cold! That is the wonderful thing about cobblers.
Topping suggestions:
Whipped Cream
Ice Cream
Cold Milk
Ingredients
- 2 Packages fresh blackberries
- 2 Packages fresh raspberries
- 1/4 cup almond milk with honey
- 2 cups flour
- 1 cup sugar
- 2 large eggs
- 2 tablespoons Vanilla
- 1 lemon for zesting [optional]
- For topping
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3 tablespoons flour
- 1 half stick of butter
Instructions
- Using a pie plate or a large tart dish (we used a 13” round, 2” high displace thoroughly washed berries on the bottom.
- In a small bowl combine 1 cup sugar and 2 teaspoons lemon zest and mix with your hands to infuse the sugar with lemon.
- Add in the 3 tablespoons self rising flour and lightly mix.
- Combine the vanilla and the eggs in a separate bowl and whisky together til combined.
- Once combined add your wet ingredients to the dry and mix well.
- Evenly pour the mixture over the berries.
- Set aside.
- Preheat your oven to 375
- In a bowl mix together your sugars and flour; then slice the butter into cubes.
- With a fork, mash the butter into the sugar and flour until it is a wet sand consistency, if the fork is not working for you, you can use your hands to mix it together.
- Place pie plate on a cookie sheet to catch any run off from the butter or berries.
- Cook in the oven for approximately 40 minutes or until you can put a toothpick through the top part of the batter and it does not seem detached.
- Allow to cool for approx 10 minutes before serving.
- Sprinkle over the berry and batter mixture.
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