Jumbleberry Cobbler Recipes

Steps:

• 1. Combine filling ingredients and mix well.
• 2. Pour into greased 2 qt. casserole dish.
• 3. For the topping, combine flour, sugar, and egg.
• 4. Sprinkle over fruit filling.
• 5. Drizzle melted butter over the topping.
• 6. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
• 7. 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)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour and sugar in a food processor. Cut in butter until mixture resembles coarse bread crumbs. Stir in egg until pastry is well blended.
• Press 1/2 the pastry mixture into the bottom and up the sides of a 9-inch pie pan, pushing firmly to make an even layer. Reserve remaining pastry mixture to sprinkle on top of filling.
• Mix berries, sugar, and flour in a bowl until well blended. Spoon filling into bottom crust. Sprinkle reserved pastry mixture on top of fruit.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until top is golden brown, 45 to 50 minutes more.

Steps:

• In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

Steps:

• Fruit: Combine all ingredients.
• Mix well, spread in greased 9 inch square cake pan or baking dish.
• Topping: combine flour splenda, baking powder and salt in mixing bowl.
• Cut in butter with pastry blender until mixture is crumbly.
• Add milk, stirring until moistened.
• Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
• Place pan on piece of foil to catch any drips that boil over.
• Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
• Serve warm.
• (Vary the berries to suit your own personal taste and what's in season).

Steps:

• To make pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
• Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish.
• Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.
• In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish.
• Bake for 45 minutes in the preheated oven, or until golden brown.

Steps:

• In a large bowl, combine strawberries, raspberries and blueberries.
• Combine sugar and tapioca; sprinkle over berries and toss gently.
• Pour into a greased 11x7 inch baking dish; let stand for 15 minutes.
• In a small bowl, combine flour, oats, brown sugar and cinnamon.
• Stir in butter; sprinkle over berry mixture.
• Bake at 350 for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.