Cherry and Mixed Berry Cobbler
1 bag frozen dark cherries (12 oz.)
1 bag frozen blackberries (12 oz.)
1 bag frozen raspberries (12 oz.)
1 bag frozen blueberries (12 oz.)
1/3 + 1/2 cup sugar
1/3 cup raw sugar
5 tablespoons cornstarchjuice and zest from 1 lemon
6 tablespoons butter, divided
1 cup white flour
1 cup wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup half and half (or milk)
Place cherries and berries in a large mixing bowl. In small mixing bowl, combine 1/3 cup sugar, raw sugar and cornstarch. Sprinkle over berries and toss well. Place in a buttered 9 x 13 inch glass baking dish. Sprinkle with lemon juice and zest. Dot top with 2 tablespoons butter. Combine flours, 1/2 cup sugar, baking powder and salt in a mixing bowl. Using a pastry blender, cut in shortening, and 4 tablespoons butter until mixture resembles coarse meal. Stir in half and half, mix just until moistened. Drop batter by spoonfuls onto berries. Bake at 350 degrees for about 45 minutes or until berries are bubbly and topping is beginning to brown. Remove from oven and allow to cool slightly. Can serve with vanilla ice cream or almond flavored whipped cream. About 12 servings.
Hints: Use fresh berries in summer; any mixture will do. You need about 8 cups fresh berries. I have also made this cobbler using orange juice and zest instead of lemon and added a teaspoon of grated fresh ginger to up the zing factor.
My Mom used to make peach cobbler on a regular basis. We loved it! My brother Craig makes a fab apricot cobbler. I guess we are a cobbler family.