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Jumbleberry Cobbler

Source of Recipe


Nalani @ R T and Becky @ Mimi's



List of Ingredients



• 1 med. tart apple, peeled and diced
  
• 1 c. diced fresh or frozen rhubarb, thawed
  
• 1 c. fresh or frozen raspberries, thawed and drained
  
• 1 c. fresh or frozen blueberries, thawed and drained
  
• 1 c. fresh or frozen strawberries, thawed and drained
  
• 1 c. sugar
  
• 1/2 c. all-purpose flour
  
• 1 Tbsp. lemon juice
  
• Topping:
  
• 1 c. all-purpose flour
  
• 1 c. sugar
  
• 1 egg
  
• 4-6 Tbsp. butter, melted (see note)
  






Instructions



1. Combine filling ingredients and mix well. Pour into greased 2 qt. casserole dish.
   
   
2. For topping, combine flour, sugar and egg. Sprinkle over fruit filling. Drizzle melted butter over topping.
   
   
3. Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
   
   






Final Comments


MY NOTES: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp. butter would probably be plenty for this amount (I used 8, and it was way too much)