Beginner Gourmet: Triple Berry Cobbler
Cobblers are a way of life in my family. Inevitably, this time of year, we buy too much fresh fruit from the farmer’s market and end up in a race against smushy produce lining the counters. Our best solution for using up all that fruit is to bake it with simple batter, top it with ice cream, and call it a day. This recipe is based off one my mom has used from the 1981 Southern Living cookbook since before I was born and now I’m passing it to C. Any good baking fruit can be substituted so go with what’s in season and what you love (my favorite is peach and blueberry). If your fruit is at its peak and very sweet on it’s own, then opt for adding less sugar.
3 1/2 c. berries, rinsed and picked through (I used a 6 oz container of both raspberries and blackberries and 1 1/2 c. blueberries)
1/4 c. sugar
1 tbs lemon zest
2 tbs lemon juice
2 tbs triple sec
2 tbs minute tapioca
1/2 tsp cinnamon
For the batter:
1/2 stick butter
3/4 c. self-rising flour
3/4 c. sugar
3/4 c. milk
Preheat oven to 375.
In a large bowl combine all ingredients for the fruit filling and fold together. Allow to sit for 10 minutes.
In an 8×8 baking dish melt the butter in the oven. Meanwhile whisk together the flour, sugar and milk. When the butter is melted, pour the batter into the baking dish. DO NOT mix the butter into the batter. Spoon the fruit and any excess juices on top and bake until the fruit is bubbling and the crust is golden brown, about 45 minutes.
This can be enjoyed hot, cold, room temp, whatever. I find it best piping hot and topped with vanilla ice cream.