Jumbleberry Cobbler
This easy and delightful Jumbleberry Cobbler combines an assortment of berries with a sweet apple for a mouthwatering dessert. Topped with a crumbly mixture and baked until golden, it’s perfect served warm with vanilla ice cream.
Equipment
- 2-quart casserole dish
Ingredients
Filling:
- 1 cup fresh or frozen rhubarb thawed
- 1 cup fresh or frozen strawberries thawed and drained
- 1 cup fresh or frozen blueberries thawed and drained
- 1 cup fresh or frozen raspberries thawed and drained
- 1 medium tart apple peeled and diced
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
Topping:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 large egg
- 4-6 tablespoons butter melted
Instructions
- Begin by combining the filling ingredients: rhubarb, strawberries, blueberries, raspberries, diced apple, sugar, lemon juice, and flour in a mixing bowl until well blended.
For Filling:
- Transfer the filling mix into a greased 2-quart casserole dish.
For Topping:
- In a separate bowl, combine flour, sugar, and egg until it reaches a crumbly texture.
- Distribute the topping mixture evenly over the fruit filling in the casserole dish.
- Drizzle the melted butter over the topping.
- Bake in a preheated oven at 350°F for about an hour, or until the top is golden brown and bubbly.
- Enjoy the cobbler warm, and consider adding a scoop of vanilla ice cream on the side.