raspberry-blueberry cobbler

Name: Raspberry-Blueberry Cobbler
Prep time: 15 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: - unbaked pastry for 9 inch, 2 crust pie; 1 pint(s) fresh raspberries; 1 pint(s) fresh blueberries; 1 cup(s) sugar; 1/2 cup(s) packed brown sugar; 5 tablespoon(s) flour; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 2 - egg yolks; 3 tablespoon(s) melted butter

(2 RATINGS)

88 Pinches 1 Photo

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Anywhere, AL

Updated on Jun 28, 2012

My husband found this delicious recipe in the newpaper, by Shannon Parr. It was listed as one of the "Best of '98" desserts, and believe me, it truly is!

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 10-12 serving(s)

Ingredients

- unbaked pastry for 9 inch, 2 crust pie
1 pint fresh raspberries
1 pint fresh blueberries
1 cup sugar
1/2 cup packed brown sugar
5 tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 - egg yolks
3 tablespoons melted butter

How To Make raspberry-blueberry cobbler

Step 1

Line a 3 quart casserole with one of the pie crusts; line crust up sides as well as on bottom of dish. Pour washed, drained berries on top. Mix sugars, flour, salt, cinnamon, egg yolks, and butter; mixture should be moist and crumbly.

Step 2

Pour on top of fruit evenly. Cut remaining pie crust into strips and lay diagonally on top of cobbler. May sprinkle additional sugar lightly on top before baking, if desired. Bake in a 425 degree oven 15 minutes, reduce heat to 350 degrees and bake 45 minutes to an hour, until done.
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