Monday, June 17, 2013
For the filling:
2 10 oz. bags of frozen blackberries
1 10 oz. bag of frozen raspberries
1/3 c. sugar
1 1/2 tsp. lemon zest
2 Tbsp. lemon juice
1/2 cup of dry, topping mix (below)
For the Topping:
2 1/2 c. flour
1/4 c. + 1 T. sugar
3 1/2 t. baking powder
dash of salt
2 T. lemon zest
4T. melted butter
3/4 c. milk (add more if needed)
2 t. cinnamon
preheat oven to 375.
Mix the dry ingredients for the topping, leaving out the butter, lemon zest and milk. Set aside 1/2 c. of the dry mixture for the berry filling. Then add the butter, lemon zest and milk to remaining dry ingredients. If the mixture is too dry, add a little more milk until the consistency is like sticky biscuit dough.
In a bowl, toss the berries with the sugar, lemon zest, dry topping mix, and lemon juice.
In a glass baking dish, pour the berries in, then top with spoon-fulls of the cobbler dough. Mix the 2 t. cinnamon and 1/4c. sugar and sprinkle all over the top.
Bake about 50 minutes (more or less depending on your oven.) If it's getting too brown, lay a piece of foil over the top (do not seal it on the pan).
Serve over vanilla ice cream!