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
Ingredients:
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
Directions:
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
*My kitchen project with Lowe’s + Kitchen Aid is finally complete! I am putting all the finishing touches to share the full reveal soon! xo
Was so fun! Wish I had some right now!
I love your blue and white baking dish! Where is it from?
Dear Caroline my name is Linda and my sister’s name is Barbra and we just wanted to ask you a question. We were wondering if by any chance your husband had a descendant, like a great-grandfather or granddaddy by the name of Fred Knapp from Michigan. Our maiden name is Knapp and our fathers name was Glen Knapp, so we were wondering if possibly we might be kin. We are both in our 60’s and often wondered about our family. We would appreciate it if you would let us know if by chance this is possible. We would like to see a picture of your husband and you have 2 beautiful little boys may God bless you and you have a very good day.
Sincerely Barbara and Linda Knapp
I wouldn’t mind having a bowlful of this patriotic and comforting summertime treat. I think I’ll make a pan tomorrow. Thanks for sharing the recipe!
Happy Sunday
http://www.lovecompassionatelee.com/
When do you use egg and sugar at end of recipe? Assume before baking????
Great dessert! I just reposted this on http://www.motownsavvy.com
thank you!