Double Berry Cobbler with Crumb Topping
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.
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.
- 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
- 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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