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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This cobbler, which I found in Chatelaine magazine, is a little different in that instead of a biscuit dough topping, it has a chocolate chip cookie dough topping. Different and delicious! Serve warm topped with vanilla ice cream. Ingredients:
1 1/2 cups blackberries |
1 1/2 cups blueberries |
1 1/2 cups raspberries |
1 1/2 cups strawberries |
2 tablespoons cornstarch |
1/2 cup granulated sugar |
1/2 cup unsalted butter, at room temperature |
1 egg |
1 teaspoon vanilla |
1/4 teaspoon cinnamon |
1 pinch nutmeg |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons chocolate chips |
Directions:
1. Measure the berries into an 8-inch square or round baking dish that holds 8 cups.
2. Sprinkle with the cornstarch and 2 tablespoons of sugar. Toss well to coat the berries.
3. Preheat the oven to 350°F.
4. Place the butter and remaining 1/3 cup sugar into a mixing bowl.
5. Beat by hand or with an electric mixer just until blended.
6. Do not whip the mixture.
7. Add the egg, vanilla, cinnamon and nutmeg; blend well.
8. In a small bowl, mix the flour, baking powder and salt using a fork.
9. Stir into the butter mixture and blend just until the flour is moistened.
10. Stir in the chocolate chips.
11. Using a tablespoon, drop the cookie mixture over the berries in the dish.
12. Do not completely cover the berries.
13. Do not smooth the top.
14. Bake in the centre of the preheated oven until golden and bubbly, about 45 minutes.
15. Serve hot or cold with vanilla ice cream or frozen yogurt.
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