Last weekend my mom came in town to see us while FMK and Cappy (my dad, the boy’s grandfather) were fishing in Belize. Anytime Sugar (my mom) comes in town, we have to take advantage of her talents in the kitchen. Living in NYC our first four years of marriage put me a little (ahem, a lot) behind in the cooking department. So, I have been trying to makeup for lost time. Lucky for me, I grew up in the kitchen making meals and baking desserts with my mother and grandmother so I am hoping it is like riding a bicycle. Or genetic.
Get the recipe for this simple Mixed Berry Cobbler after the jump!
Mixed Berry Cobbler
Makes 8 – 10 Servings
Prep: 15 minutes | Bake: 55 minutes
1 (12 oz) package (frozen or fresh) blackberries
1 (12 oz) package (frozen or fresh) raspberries
1 (12 oz) package (frozen or fresh) blueberries
1 1/2 cup sugar
1/2 all-purpose flour
1/4 cup butter or margarine, melted
1 teaspoon vanilla extract
1 (15 oz) package of refrigerated pie crust
1 large egg, lightly beaten
1 tablespoon sugar
Optional: Serve with Bluebell Vanilla Ice-cream
Mix the first seven ingredients in a large mixing bowl, stir to combine. Roll 1 pie crust to fit the bottom of a lightly greased (13×9 inch) baking dish, spoon berry mixture on top of crust. (If you are creating the flag design (as pictured), be sure to only place blueberries in the top left square. The other berries can be mixed throughout the pan.) Lastly, cut the remaining pie crust in desired shapes to top the cobbler. We like a lot of crust so we kept our ‘stars and stripes’ close together. (If you aren’t making a flag, a simple cross hatch pattern is perfect!)
Bake at 400 for 45 – 55 minutes, or until golden and bubbly.
Photographed by Kate Robinson