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Chef's Hat recipe: Summer Berry Cobbler

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1/2 cup plus 1 tablespoon white sugar

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1 tablespoon cornstarch

1 cup water

2 cups strawberries, remove hulls and slice in half

1 1/2 cups raspberries or blueberries, rinse well

2 tablespoons butter, chopped into small pieces

3 tablespoons melted butter

1 cup all-purpose flour

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup heavy whipping cream

Non-stick cooking spray

Whipped cream, optional

Preheat oven to 400 degrees. Spray a 2-quart baking dish with nonstick cooking spray.

In a medium saucepan, combine 1/2 cup sugar, cornstarch and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and blueberries or raspberries. Cook for 2 minutes and then immediately remove from heat.

Pour the fruit mixture into the prepared baking dish. Place the chopped up butter evenly across the top of the fruit mixture.

In a medium sized bowl, sift together the flour, 1 tablespoon sugar, baking powder, cinnamon and salt. Blend in the melted butter. Stir in the cream and mix just until blended. Spoon the flour mixture on top of the berries. Bake for 20-25 minutes until the topping is lightly browned.

If desired, serve with whipped cream.

 
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