Mixed Berry & Sour Cherry Cobbler

Mixed Berry & Sour Cherry Cobbler

 

I cannot tell you how delicious this cobbler was!  It was the perfect ending to a beautiful Sunday meal.  For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries.  The combination turned out fabulous. 

 

INGREDIENTS

Filling:

8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)

2 Pounds Pitted Sour Cherries

3/4 Cup Sugar

2 Tablespoons Finely Ground Instant Tapioca

1/2 Teaspoon Kosher Salt

1/4 Cup Orange Juice

 

Crust:

1 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

8 Tablespoons Unsalted Butter

1 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract

 

Preheat your oven to 350° F.  Grind the tapioca in a coffee grinder and set aside.  The tapioca will thicken the juices so that the cobbler isn’t thin. 

For the filling:  In a large size bowl toss together the berries, cherries, 3/4  cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice.  Transfer to a large glass baking dish (at least 2 1/2 quarts). 

For the crust:  Combine the flour, baking powder and salt in a small bowl.  Set aside.  Cream together the butter, sugar, eggs and vanilla in a large size bowl.  Slowly beat in the flour mixture until a moist dough forms.  Spoon the dough over the filling. 

Bake the cobbler for 1 1/4  hours until the juices are thick and bubbly and the topping is golden brown.  Remove from the oven and cool on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 12

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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