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Berry Cobbler















Trans-fat Free


2 pints boysenberries
½ pint blueberries
½ pint raspberries
cup sugar
1 tablespoon all-purpose flour
Cobbler dough
1 ½ cups all-purpose flour
3/8 teaspoons salt
1 ½ tablespoons sugar
2 ¼ teaspoons baking powder
6 tablespoons butter, unsalted
¾ cup heavy whipping cream


You may use a mixture of any berries available to you -- except strawberries.

Blackberries or boysenberries are nice for the bulk; a few raspberries add a delicious perfume.

Measure 4½ cups of mixed berries and toss them with the sugar and flour.

Use the larger amount of flour if the berries are very juicy.

Let stand while you make the dough. Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter.

Cut in the butter until the mixture looks like coarse cornmeal.

Add the cream and mix lightly, until the dry ingredients are just moistened.

The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated.

The cream can then be added when you are ready to bake the cobbler.

Put the berry mixture into a 1½ quart gratin or baking dish .

Make patties of the dough, 2 to 2½ inches in diameter and ½-inch thick.

Arrange them over the top of the berries.

Bake in a preheated 375℉ (190℃) oven for 35 to 40 minutes, or until the topping is brown and the berry juices bubble thickly around it.

Serve warm with cream to pour over it.

People who don't ordinarily like dessert will often eat this.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 37654% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 162mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 16% Vitamin C 0%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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