jumbleberry cobbler

Name: Jumbleberry Cobbler
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 medium tart apple, peeled and diced; 1 cup(s) fresh or frozen rhubarb, thawed; 1 cup(s) fresh or frozen raspberries, thawed and drained; 1 cup(s) fresh or frozen blueberries, thawed and drained; 1 cup(s) fresh or frozen strawberries, thawed and drained; 1 cup(s) sugar; 1/2 cup(s) all-purpose flour; 1 tablespoon(s) lemon juice; ## TOPPING; 1 cup(s) all-purpose flour; 1 cup(s) sugar; 1 - egg; 4-6 tablespoon(s) butter, melted (see note)

(6 RATINGS)

7.50K Pinches 10 Photos

Judy Garcia

Gunnison, UT

Updated on Feb 29, 2020

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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Blue Ribbon Recipe

What a tasty cobbler combo! We used rhubarb, strawberries, raspberries, and blueberries, and the result was perfectly sweet and tart. It has a fabulous crumble on top that's just begging for a scoop of ice cream. This is sure to become a summertime family favorite. Rhubarb not in season? Most grocery stores now carry it year-round in the frozen food section.

— The Test Kitchen

prep time 15 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

1 medium tart apple, peeled and diced
1 cup fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup fresh or frozen strawberries, thawed and drained
1 cup sugar
1/2 cup all-purpose flour
1 tablespoon lemon juice
TOPPING
1 cup all-purpose flour
1 cup sugar
1 - egg
4-6 tablespoons butter, melted (see note)

How To Make jumbleberry cobbler

Step 1

Combine filling ingredients and mix well.

Step 2

Pour into greased 2 qt. casserole dish.
Step 3

For the topping, combine flour, sugar, and egg.
Step 4

Sprinkle over fruit filling.
Step 5

Drizzle melted butter over the topping.
Step 6

Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
Step 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)
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