Time for garden fresh Easy Raspberry and Blueberry Cobbler. Raspberries and blueberries are ripe and bursting in my garden. Farmer’s markets and grocery stores have stacks of homegrown berries this time of year. Even the local U-Picks have packed parking lots with families picking fresh berries. Cobbler is always a family favorite for my crew and now is a great time to make Easy Raspberry and Blueberry Cobbler. This recipe is a simply delicious summertime delight.
My berry cobbler is a true joy to make. The mixture of my favorite sweet summer berries with the mildly tart filling is the perfect combination of sweetness and tang.
The crunchy crust is the perfect topping for this seasonal fresh dessert. This is a quick and super simple recipe to make. All you need are a bowl of berries and everyday pantry essentials. In no time, your kitchen will have the aroma of heaven as your cobbler bakes. Just add a scoop of ice cream and your scrumptious treat will look like it came out of the kitchen of a 5 star restaurant!
The nutritional value of raspberries and blueberries is significant. Both berries contain fiber, Vitamins C and K, Manganese and antioxidants. Berries are nutritious, provide health benefits and most importantly are truly mouthwatering. Easy Raspberry and Blueberry Cobbler is sure to become a best loved dessert in your kitchen!
Easy Raspberry and Blueberry Cobbler
- 3 cups raspberries
- 3 cups blueberries
- 1/4 cup white sugar
- 3 1/2 tablespoons cornstarch
- 1 1/2 teaspoons lemon zest grated
- 3 tablespoons lemon juice
For the Crumble:
- 1/2 cup unbleached all purpose flour
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 3/4 cup old fashioned oats such as Quaker
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 stick butter unsalted and at room temperature, Earth Balance if Vegan
- pinch salt
- ice cream vegan ice cream is optional
- Preheat oven to 350 degrees F.
- Butter an 8-9 inch square baking dish. Ramekin bowls can be used as well.
- In large bowl, add raspberries and blueberries.
- Zest lemon.
- Mix white sugar, cornstarch, lemon zest and lemon juice in bowl.
- Add mixture to berries and stir.
- For crumble topping, combine flour, white sugar, brown sugar, oats, cinnamon and nutmeg in a bowl. Add the butter and mix well with a pastry cutter or 2 knives. Topping should remain crumbly with butter pieces the size of small peas.
- Add crumble topping to berries.
- Bake for 35 to 40 minutes until juices are bubbly and topping is golden brown. Serve warm with a scoop of ice cream.