Oct 312013
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Driscoll Berry Cobbler

Yield: 8 small portions

Driscoll Berry Cobbler

Cobbler with strawberries, blueberries, blackberries and rhubarb


    Cobbler Topping
  1. 1/2 cup flour
  2. 1/4 teaspoon baking soda
  3. pinch salt
  4. 8 tablespoons unsalted butter
  5. 1/2 cup sugar
  6. 1 large egg yolk
  7. 1/4 teaspoon vanilla extract
  8. Fruit Filling
  9. 1 quart quartered fresh ripe strawberries
  10. 1 pint diced rhubarb
  11. 1 quart blackberries
  12. 1 pint blueberries
  13. 3 tablespoons cornstarch
  14. 1/2 cup sugar
  15. 1 teaspoon natural vanilla extract


  1. Combine all fruit filling ingredients and set aside, being sure to toss corn starch well throughout the fruit.
  2. Combine baking soda, salt and flour.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in egg yolk and vanilla.
  5. Add dry ingredients with a spatula.
  6. Place fruit filling into a large brownie pan, baking dish or oversized deep pie tin.
  7. Evenly distribute tablespoon sized clumps of cobbler topping across the fruit.
  8. Bake for about 40 minutes or until top is crisped and fruit is bubbling.
  9. Let cool for an hour on counter top.
  10. Serve warm with vanilla ice cream.