4-Berry Cobbler

by Vicki Brunsvold, Tastemaker in Residence

I created this 4-Berry Cobbler to celebrate Leap Year. I used the Easy Peach Cobbler recipe post from late fall; but instead of the 4+ cups peaches, I used 1 cup each of strawberries, raspberries, blueberries, and blackberries. Here’s one more way to celebrate the “every fourth year” for Leap Year 2020!

Makes 10-12 Servings

Ingredients

1/2 cup unsalted butter

1 cup all-purpose flour

1 3/4 cup sugar, divided

1 Tbsp baking powder

1/4 tsp salt

1 cup milk

1 cup each of strawberries, raspberries, blueberries, and blackberries.

1 Tbsp lemon juice

Ground cinnamon and sugar

Instructions

1. Melt butter in 9 X 13 baking dish

2. Combine flour, 1 cup sugar, baking powder, and salt. Add milk, stirring until just combined.

3. Pour over melted butter and do not stir.

4. Bring remaining 3/4 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly.

5. Pour over batter and do not stir. Sprinkle with cinnamon sugar.

6. Bake at 375° for about 45 minutes until golden brown.

7. Serve warm or cool.

Cook’s Note

PS Posting - Yesterday I decided to invite some friends over to play bridge last evening. I happened to have some leftover blueberries and blackberries from the weekend that I wanted to use up. I made the cobbler recipe (above) using roughly 50:50 of each berry and used about a total of 4-1/2 cups of berries. Everyone agreed the cobbler was delicious! So you’ll find the bluer version below as well, and the crust in the photo below looks much darker than the peach cobbler crust, which is a result of the darker berries.