Prep 10 mins
Cook 45 mins
I created this recipe when I wanted to make a peach cobbler, but didn't have enough peaches. I had a lot of frozen berries in the freezer and decided to see what would happen if I combined the idea of the German hot fruit dessert Rote Gruetze with the baking technique of an American cobbler. The results were beyond delicious.
- 118.29 ml unsalted butter (1 stick)
- 236.59 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 158.51 ml milk
- 1 large egg, lightly beaten
- 340.19 g frozen mixed berries, unthawed
- 340.19 g frozen raspberries, unthawed
- 226.79 g frozen whole strawberries, unthawed
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml almond extract (optional) or 2.46 ml vanilla extract (optional)
- 177.44-236.59 ml sugar (depending upon how tangy your fruits are)
- half-and-half cream or cream or ice cream, to serve
- Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt.
- Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps.
- Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir.
- Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir.
- Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal.
- Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.