Cherry Berry Cobbler
Source of Recipe
Fluffy's Kitchen
Recipe Introduction
This is another one of those recipes that evolved from using what I had on hand, and it came out so amazing that it's now a family favorite! I double the recipe for a 9x13 pan, for big family dinners and holidays.
List of Ingredients
Fruit Filling:
1 can of cherry pie filling
1 can of strawberry pie filling
1 bag of frozen mixed berries, THAWED - usually around 12-16 oz (the mixed berries are usually a blend of strawberries, blueberries, raspberries, and if you're lucky, blackberries)
2 T quick cooking tapioca
1/3 cup of sugar
1/4 tsp almond extract (optional, but really fabulous)
Topping/Crisp:
1/2 cup rolled oats (quick or regular, but NOT instant)
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 tsp cinnamon (or more if you like)
Pinch of salt (important, don't omit)
1/4 cup cold butter (half a stick) (and please don't use margarine)
Recipe
Butter or spray a 2 quart casserole, or a 9 inch square pan. Preheat the oven to 375.
For the fruit portion:
In a medium sized sauce pan, mix the frozen berries with the sugar and tapioca. Bring to a boil over medium heat, stirring pretty much constantly. The berries will soften and start to break down some, that's ok. As the mixture comes to a boil, it will start to thicken. You'll still see some of the tapioca pearls/specks, and that's ok too - once the dish is baked, you won't seen them anymore. Once you've reached a full boil, turn off the heat, and stir in the almond extract, if you choose to use it. Stir in the cans of pie filling.
Pour the fruit mixture into the prepared pan and set aside while you make the topping.
Cobbler/Crisp Topping:
Place the dry ingredients into the bowl of a food processor, and pulse a few times just to combine. You don't want to over-process at this point, or you'll lose the texture of the oatmeal. Cube the cold butter into pieces and add it to the processor, then pulse several times. You want the butter to break down into pea-sized pieces while combining with the dry ingredients.
Assembly:
Using a large spoon, sprinkle the topping over the fruit in the baking dish. About halfway through, stop and use a small teaspoon to sort of poke some of the topping down into the berries. Add remaining topping, making sure to cover all the way to the edges.
Place the baking dish onto a baking sheet lined with foil, to catch any overflow if it bubbles over. Trust me. Don't skip this step.
Bake for about 40 minutes in your preheated 375 oven, checking after 30 minutes to see how it's doing. You want it to be REALLY bubbling around the edges, and for the topping to be nice and brown. It won't be very crisp until it cools down some after taking it out of the oven, but you want to see that nice toasty golden brown color before taking it out of the oven.
NOW, for the good part: Serve hot, warm, or cold from the fridge the next day. Excellent served with good vanilla ice cream, or you could really send it over the top by serving with a strawberry rippled ice cream. Or even just some whipped cream would lovely. ENJOY! :))
|
|
member logon
