Black and Blue Berry Cobbler


2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup sugar
1/2 cup (1 stick) butter, cut in 1/2 inch pieces
1 large egg, lightly beaten
2-4 tablespoons ice cold water

1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, cut in 1/2 inch pieces

Berry Filling:
1 cup sugar
3 tablespoons all-purpose flour
1 pint fresh blackberries
1 pint fresh blueberries


Preheat oven to 350 degrees. Spray an 8 x 8-inch square baking pan with non-stick cooking spray.

To make crust: Measure flour, baking powder and sugar into a food processor. Pulse to combine. Add butter and pulse about 10 times or until butter is the size of peas. Add egg and 2 tablespoons of water. Pulse until dough just begins to form a ball. Add additional water if needed. Press into the bottom of baking pan and along sides half way up the pan. Set aside. To make topping: Measure flour, sugar and cinnamon into the food processor. Pulse to combine. Add butter and pulse until the mixture begins to form large crumbs. Set aside. To make filling: Combine sugar and flour in a large bowl. Stir in fresh berries until berries are coated. Taste and add additional sugar if desired. Pour filling into the crust. Sprinkle on the topping. Bake at 350 degrees 1 1/2 hours or until topping is browned and fruit is bubbly. Let stand at least 15 minutes before serving. Serve with vanilla or peach ice cream.

Makes 6 servings.

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