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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Another recipe from Southern Living. Made easy using refrigerated pie crust, you create a double crust lattice-topped cobbler. Ingredients:
1 (12 ounce) package frozen blackberries, unthawed |
1 (12 ounce) package frozen raspberries, unthawed |
1 (12 ounce) package frozen blueberries, unthawed |
1 1/2 cups sugar |
1/2 cup all-purpose flour |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
1 (15 ounce) package refrigerated pie crusts |
1 large egg, lightly beaten |
1 tablespoon sugar |
Directions:
1. Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
2. Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
3. Bake at 400F for 55-60 minutes or until golden and bubbly.
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