Mixed Berry Cobbler
There’s something special about raspberries — pop one in your mouth and you’re rewarded with a sweet-tart experience. In summer, when raspberries are at the height of their season, they’re better than anything you can get all year long in the supermarket. Raspberries are amazing in desserts — their flavor remains pronounced even when they’re cooked. This cobbler can be made with any combination of berries.
For the Topping:
- 1/2 cup dark brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/4 cup butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
For the filling:
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 cup strawberries, hulled and quartered
- juice of one lemon
- 1/4 cup sugar
- tablespoons flour
Preheat the oven to 350F. Grease or spray four ramekins and set aside. (Can be made in an 8 x 8 glass pan)
To make the topping, stir together the brown sugar and the flour in a large bowl. With your fingers, work the butter into the flour mixture to the texture of course crumbs. Add in the quick oats and the cinnamon, and set aside.
To make the filling, toss the fruit in lemon juice and sugar. Sprinkle with flour, then gently toss. Evenly distribute the filling between the four ramekins. Top with the oat mixture, pressing lightly.
Place the ramekins on a baking sheet pan. Place the cobbler in the oven and bake for 15-20 minutes, or until the topping is browned and the berries are bubbling. Serve warm or room temperature.