Easy Raspberry and Blueberry Cobbler
Servings: 6
Ingredients
- 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
Instructions
- 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.
