Wild Blueberry and Raspberry Cobbler
If you can’t find wild berries for this recipe, substitute fresh local berries.
If you can’t find wild berries for this recipe, substitute fresh local berries.
Yield:
6 to 8 servingsIngredients
4 cups blueberries
4 cups raspberries
1 cup sugar, divided
Juice of 1 lime
1-1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup light cream
Instructions
Heat oven to 350 degrees. In a large bowl, gently mix berries with 3/4 cup sugar and lime juice.
In a separate large bowl, combine flour, remaining sugar, cornstarch, baking powder, and salt. Add butter and mix with hands until a crumbly mixture forms. Slowly incorporate cream until the mixture just comes together.
Pour the berry mixture into a 9×11-inch baking dish. Top the berries with spoonfuls of batter, leaving 1/4 inch between spoonfuls. Place in oven and bake 35 minutes, or until golden brown on top. Let cool 10 minutes, then serve.
