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In the Kitchen- Triple Berry Cobbler

The Labor Day weekend is almost here. You may have a gathering, but you're not sure what to bring. Chef Becky has a recipe that is bursting with summer, berry flavor. This recipe uses three different types of berry.

The Labor Day weekend is almost here. You may have a gathering, but you're not sure what to bring. Chef Becky has a recipe that is bursting with summer, berry flavor.


Triple Berry Cobbler

Biscuit Topping

3 cups flour

1 ½ cups sugar

1 tablespoon baking powder

1 ½ teaspoons salt

1 cup plus 2 tablespoons butter

¾ cup boiling water

Slurry

1/3 cup cornstarch

¾ cup cold water

3 tablespoons lemon juice

Berry Mix

3 cups sugar

12 cups raspberries, black berries, and blueberries (fresh or frozen)

Preheat oven to 400 degrees.

In a large bowl, dissolve the cornstarch in cold water. Mix in remaining 3 cups sugar, lemon juice, and berries. Pour berry mix into a 13 X 9 baking dish. Set aside.

To make the biscuit topping, mix the flour, 1 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 3/4 cup boiling water just until mixture is evenly moist.

Drop dough by spoonfuls on top of the berries. Place baking dish on a foil liked cookie sheet (in case the filling bubbles over while baking).

If you are using fresh berries, bake for 40 to 45 minutes, or until dough is golden brown.

If you are using frozen berries, bake 60 to 75 minutes or until dough is golden brown. You may need to cover the top with foil for the last 15 minutes if it gets too brown.

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