Summer Berry Cobbler

A sweet, easy and homey way to use the bounty of sweet summer fruit.

Summer Berry Cobbler

A sweet, easy and homey way to use the bounty of sweet summer fruit.

This recipe can be made with all one kind of berry or a mixture of strawberries, raspberries, blueberries or any kind of seasonal berry, and the short-cut of using Bisquit for the topping makes it quick and easy enough to make as a dessert for a weekday dinner.   The addition of instant tapioca or cornstarch helps to keep the berry juices from becoming too liquid.

Ingredients

Directions

  1. Preheat over to 375º F and set rack to the center of the oven.
  2. In a bowl combine 1/2 cup of the sugar, the tapioca, lemon juice and berries. Toss to gently combine and let sit for about 10 minutes until the berries become coated with the sugar, tapioca and lemon juice combination.
  3. Transfer berry mixture to a baking dish that is about 8" square and 2" deep (don't use not too large a baking dish or else the berry mixture will get too shallow and the topping too sparse).
  4. Bake for about 15 minutes, until the berries soften.
  5. While the berries are cooking: in a separate mixing bowl combine the Bisquick mix with the lemon rind. Add the cream and use a fork to combine. Do not overmix.
  6. Drop the dough by heaping tablespoons over the hot, softened berries and spread carefully on the fruit mixture so that it is completely covered.
  7. In a small bowl combine 2 tablespoons sugar with 1/4 teaspoon cinnamon. Sprinkle this mixture over the dough.
  8. Put the dough-covered berries back into the preheated oven and bake for 20 to 25 minutes, or until the topping is golden and the berries are bubbling. The topping is fully cooked if a cake tester inserted into the thickest part of the dough comes out clean.
  9. Serve warm with a scoop of vanilla ice cream.

Category

Tags

Berries

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