Jumbleberry Cobbler

1
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.

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
8
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

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)

How to Make Jumbleberry Cobbler

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)

Printable Recipe Card

About Jumbleberry Cobbler

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




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