Wild Blueberry and Raspberry Cobbler
By Yankee Magazine|Aug 11 2008|
If you can’t find wild berries for this recipe, substitute fresh local berries.
Yield
6 to 8 servings
Total Time
15 minutes
Ingredients
4 cups blueberries
4 cups raspberries
1 cup sugar, divided
Juice of 1 lime
1-1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/4-inch pieces
1/2 cup light cream
Instructions
Heat oven to 350 degrees. In a large bowl, gently mix berries with 3/4 cup sugar and lime juice.
In a separate large bowl, combine flour, remaining sugar, cornstarch, baking powder, and salt. Add butter and mix with hands until a crumbly mixture forms. Slowly incorporate cream until the mixture just comes together.
Pour the berry mixture into a 9×11-inch baking dish. Top the berries with spoonfuls of batter, leaving 1/4 inch between spoonfuls. Place in oven and bake 35 minutes, or until golden brown on top. Let cool 10 minutes, then serve.
