Jumbleberry Cobbler

Cook time: 1 Hr  Prep time: 15 Min  Serves: 8

Ingredients:

1 medium tart apple, peeled and diced
1 c fresh or frozen rhubarb, thawed
1 c fresh or frozen raspberries, thawed and drained
1 c fresh or frozen blueberries, thawed and drained
1 c fresh or frozen strawberries, thawed and drained
1 c sugar
1/2 c all-purpose flour
1 Tbsp lemon juice

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TOPPING:

1 c all-purpose flour
1 c sugar
1 egg
4-6 Tbsp butter, melted (see note)

Directions:

1. Combine filling ingredients and mix well. Pour into greased 2 qt. casserole dish.
2. For topping, combine flour, sugar and egg. Sprinkle over fruit filling. Drizzle melted butter over topping.
3. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
4. NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp. butter would probably be plenty for this amount (I used 8, and it was way too much)

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