Jumbleberry Cobbler

Judy Garcia

By
@snflwr8351

This is a recipe I created by taking the filling from one recipe and the crust from another. Yummy served warm with vanilla ice cream.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a tasty cobbler combo!  We used rhubarb, strawberries, raspberries and blueberries, and the result was perfectly sweet and tart. Rhubarb not in season? Most grocery stores now carry it year-round in the frozen food section.

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

TOPPING

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

Directions Step-By-Step

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)

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American