Wild Blueberry and Raspberry Cobbler

Puddings and Custards Recipes | Fruit Recipes | Cookies and Bars Recipes

Preparation Time: 15 minutes

Start to Finish Time: 60 minutes

Yield: 6 to 8 servings

If you can't find wild berries for this recipe, substitute fresh local berries.

• 4 cups blueberries
• 4 cups raspberries
• 1 cup sugar, divided
• Juice of 1 lime
• 1-1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon kosher or sea salt
• 1/2 cup (1 stick) cold, unsalted butter, cut into 1/4-inch pieces
• 1/2 cup light cream

Heat oven to 350 degrees. In a large bowl, gently mix berries with 3/4 cup sugar and lime juice.

In a separate large bowl, combine flour, remaining sugar, cornstarch, baking powder, and salt. Add butter and mix with hands until a crumbly mixture forms. Slowly incorporate cream until the mixture just comes together.

Pour the berry mixture into a 9x11-inch baking dish. Top the berries with spoonfuls of batter, leaving 1/4 inch between spoonfuls. Place in oven and bake 35 minutes, or until golden brown on top. Let cool 10 minutes, then serve.

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