Recipe by Mrs. Grosh
A deliciously sweet berry cobbler.
Top Review by zeldaz51
This is a NYTimes recipe, originally published 7/2/2008, and re-published 7/2/2013. I tried it on 7/2/13 and found today that it had already been posted, so it saves me the trouble! I had blueberries and strawberries, and substituted chopped pecans for the almonds. It really makes more like 8 moderately-sized <br/>servings, and it's good with just a little bit of vanilla ice cream melting on the side (but what isn't?). You could use any nut you like instead of the almonds, and pretty much any soft fruit you have on hand, like peached, plums, cherries, etc. I did find I needed to increase the amount of baking time, but there were other things cooking in the oven so the circulation of hot air was likely impeded. Try this if you have fresh fruit that needs using fast!
FOR THE FILLING
- 8 cups fresh mixed berries (blueberries, raspberries, blackberries, strawberries)
- 1 tablespoon quick-cooking tapioca
- 2 -3 tablespoons sugar, depending upon sweetness of berries
- 1⁄2 teaspoon finely grated lemon zest
FOR THE CRUMBLE TOPPING
- 1 3⁄4 cups all-purpose flour
- 1⁄3 cup dark brown sugar
- 1⁄3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄8 teaspoon salt
- 1⁄2 cup melted butter
- 1⁄2 cup finely chopped almonds
Directions See How It's Made
- 1. Preheat oven to 350 degrees. To prepare filling, toss berries with tapioca (if using), sugar and lemon zest (without tapioca, crumble will be very runny). Set aside.
- 2. To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.
- 3. Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2 inch crumbs and spread over caike. Bake until filling bubbles and topping is light golden, about 55 inutes. Let cool slightly. Serve.