Wednesday, January 23, 2013

Whip-it-up Wednesday: Four-Step "Frankenberry" (Tri-berry) Cobbler

(We're back!  Jessica is moved here safely and staying with Hilary for a few days.  Four adults and four kids under the age of five in one house has been a little crazy, but we will be blogging consistently by next week!)

four step tri-berry cobbler

Berry cobbler is my husband's absolute favorite dessert. He prefers straight blackberry, but for today's Whip-it-up Wednesday, I had a 'cobbled together' (see what I did there, I made a funny!) mess of frozen berries from our freezer. I think it ended up being about an equal mixture of blackberries, blueberries and raspberries. Don't judge, it was still delicious! The best part? This is the world's easiest dessert! It's only four steps and prep time is almost nonexistent.

Hilary made multi-berry jam last year and called it "frankenberry" jam and we decided to use that for the cobbler (it doesn't actually have frankenberry cereal in it, we promise!).

Four Step Frankenberry (Tri-Berry) Cobbler

4 cups of berries, of really any type (fresh or frozen! I used frozen, they tasted great and were cheaper)
1/4 cup lime or lemon juice (I used lime, it's what I had on hand)
1 tsp vanilla
3/4 cup sugar (you can cut the sugar even more for a more tart cobbler)
2 Tbsp corn starch
1 Tbsp butter
1 pre-made refrigerated pie crust, like Pillsbury

1. Preheat oven to 400 degrees. Put your butter into an 8x8 or 9x9 baking pan, and set it in the oven while it warms up. Take out the butter when it's melted.

2. In a mixing bowl, add together berries, lime juice, vanilla, sugar and corn starch. Stir a little bit to fully coat the berries.

3. Add the berry mixture to the baking dish with the melted butter, then gently roll out the pie crust over the top. It won't fit perfectly, I just kind of crumpled it up in spots and it worked great. 

4. Bake for 30 minutes, or until berry mixture is bubbling and the crust is a very light golden brown. 

Personally I think this cobbler is best when the crust is still a little underdone. Let it sit for at least 10 minutes once it's out of the oven so that the corn starch has time to thicken up the berry mixture. Serve with ice cream or vanilla Greek yogurt and enjoy!

~ Jessica

1 comment:

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