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Cherry Berry Cobbler

Source of Recipe

From "The Old Farmer's Almanac Comfort Food"


List of Ingredients


Filling:
◦  3 cups halved and pitted cherries
◦  3 cups blueberries
◦  2 cups halved strawberries
◦  ½ cup sugar
◦  2 tablespoons cornstarch
◦  1 tablespoon lemon juice
◦  2 teaspoons grated orange zest

Topping:
◦  2 cups all-purpose flour
◦  1½ teaspoons baking powder
◦  ¼ cup plus 2 tablespoons sugar, divided
◦  ½ teaspoon baking soda
◦  ½ teaspoon salt
◦  5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
◦  1 large egg, lightly beaten
◦  ½ cup milk
◦  ½ cup sour cream
◦  ½ teaspoon vanilla extract


Recipe

Preheat the oven to 400° F. Butter a large, shallow casserole.

For filling:
Combine all the fruit in a large bowl. Combine the sugar and cornstarch in a small bowl and mix. Add to the fruit and mix well. Add the lemon juice and orange zest, stir, and set aside for 10 minutes.

For topping:
Combine the flour, baking powder, ¼ cup of sugar, baking soda, and salt in a large bowl. Add the butter and, using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until it is in pea-size pieces. Make a well.

In a separate bowl, whisk the egg, milk, sour cream, and vanilla until smooth. Pour into the well and stir with a wooden spoon until a batter forms.

Transfer the fruit to the prepared casserole and spread evenly. Using a large spoon, scatter dollops of the topping over the fruit. Do not smooth it. Sprinkle with the remaining sugar. Bake on the center oven rack for 25 to 30 minutes, or until the fruit is bubbly and the top is golden.


Makes 8 servings