Red, White, And Blueberry Cobbler
From jessikate717 11 years agoIngredients
For the Topping
- 7 tablespoons unsalted butter, softened, plus more for the baking dish shopping list
- 1/2 cup cornmeal shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/8 tsp salt shopping list
- 3/4 cup chopped almonds shopping list
For the Filling
- 2 cups blueberries shopping list
- 2 cups raspberries shopping list
- 1/3 cup granulated sugar shopping list
- 1 tablespoon all-purpose flour shopping list
- 1 teaspoon fresh lemon juice shopping list
- 2 tablespoons cold unsalted butter, cut into small pieces shopping list
How to make it
- Preheat the oven to 375 degrees F.
- Butter a 2 qt shallow baking dish (you can also make individual sizes by using small pie tins!)
- Make the topping: Mix the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
- Make the filling: Toss the blueberries, raspberries, granulated sugar, flour and lemon juice in a bowl.
- Transfer the filling to the prepared dish and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Serve with vanilla ice cream to complete the patriotic feel!!
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