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Crisp: Blueberry & Backberry Cobbler Crisp

Source of Recipe

annarbor.com


List of Ingredients

---The Fruit---

2 cups blackberries
2 cups blueberries
1 tablespoon cornstarch
1 tablespoon honey
2 teaspoons finally grated lemon zest

---The Cobbler Bottom---

1 1/4 cup whole wheat pastry flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk plus 2 tablespoons
1 teaspoon vanilla extract
6 tablespoons unsalted butter
---The Crisp Topping---

1/2 cup whole wheat pastry flour
1/2 cup quick oats
6 tablespoons brown sugar
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/8 teaspoons salt
4 tablespoons unsalted butter



Recipe

Preheat the oven to 375 degrees.

Sort through the berries, removing stems and bad ones, then toss them with the cornstarch, honey and lemon zest. Set aside.

To prepare the crisp topping: Combine flour, oats, brown sugar, spices, and salt. Cut the butter into small pieces; then cream it into the flour mixture with the bottom of a tablespoon. Continue creaming the mixture until there is no loose flour.

To prepare the cobbler bottom: In a medium bowl combine flour, baking powder and salt. Set aside. In a stand mixer (or using an electric hand mixer) beat butter and sugar until fluffy. Add flour mixture alternating with milk until smooth.

Grease a 9x11-inch baking pan. Spread the cobbler batter evenly over the bottom of the pan. Top the batter with the fruit mixture. Distribute the crisp topping over the berries. Bake 45-55 minutes, until the cake batter is cooked completely and the top is browned.