How to make it

  • 1. Preheat oven to 350°.
  • 2. Filling: Mix the berries, sugar, and flour in a large bowl; pour into a 15" nonreactive oval baking dish. Let stand ~35 min.
  • 3. Batter: Combine the flour, 1 c. of sugar, baking powder and salt in food processor.
  • 4. Process to combine; add milk & melted butter, beat until smooth.
  • 5. Spoon the batter over the berries, making sure you spread it to the edges of the dish (to prevent any excess juice from boiling over). Sprinkle the remaining 1 T. sugar and the nutmeg over the batter.
  • 6. Bake in center of oven until the crust is brown and crisp on the outside and cooked all the way through; the berries will be bubbling up through the crust about 1 hour.
  • 7. Remove cobbler from oven and let cool for 10 min. before serving.
  • 8. Serve the cream along side. 8 to 10 servings
  • a Chef’s Journey notes:
  • (1) berry proportion I like -
  • 3 cups blackberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup strawberries
  • (2) When making 1/2 the recipe - use 2/3 of filling with 1/2 the batter for topping otherwise the topping overpowers the filling
  • .Source: a Chef's Journey version via Farmhouse Cookbook

Reviews & Comments 2

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  • midgelet 4 years ago
    Was this review helpful? Yes Flag
  • NPMarie 4 years ago
    Looks your favorite berry combination:)
    Was this review helpful? Yes Flag

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