Almond Berry Cobbler

I hate to waste, so a recipe like a cobbler is a great way to use up a large medley of fruit in a simple and delicious way! This Mom Uptown Original Recipe for Almond Berry Cobbler was inspired by the almost week-long power outage we had a little while back. My frozen berries thawed and froze again into solid, large bricks of fruit. I needed to thaw to use, but didn’t want to hang on to them too long, so ta-daaaa!!!! This Almond Berry Cobbler can be made with any mixture of fresh or frozen fruit, really, but I found the mixed berries (with the kick of the raspberry zing) just perfect! Details below.

Recipe:

Serves: 6-8

Active Time: 15 minutes

Total Time, Including Cooking and Cooling: 1 hr, 30 min

Ingredients-

Berry Base

• 20 oz Mixed Berries, thawed if frozen, see Note
• 3 Tbsp Minute Tapioca, or similar
• 2 Tbsp Sugar

Cobbler Topping

• 1/3 cup Sugar
• 3 Tbsp Butter, softened
• 1 Egg
• 1/2 tsp Almond Extract
• 1 cup Flour
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/3 cup Buttermilk

Method-

Preheat oven to 375° F.

Mix berries, sugar, and tapioca together, and pour evenly into a square glass baking dish. (8″ is fine, but this is an easy one to get away with different sizes!) I mixed the berries right in the dish after thawing. See Note.

Prepare the topping. Whisk together the butter and sugar together at a rapid speed. (You can use a mixer, but not necessary.) Once well mixed and creamy, add in the egg and almond extract. Mix until just combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add half of the flour mixture to the butter mixture and mix until combined. Add the buttermilk, followed by the remaining flour mixture, and combine. (You will have probably switched from a whisk to a spatula at this point.)

Next, dollop the batter evenly all over the mixed berries in the baking dish. It does not need to be spread overtop. Just nice large spoonfuls covering most of the surface area.

Bake for about 30-35 minutes, until the top is golden and cooked throughout, and the berries are bubbly. Let rest for about 30 minutes before serving. Enjoy!

Note: Since I used this recipe as a way to work with my leftover frozen berries, I recommend thawing overnight in the refrigerator. For sake of time, I actually placed the berries in the baking dish for about ten minutes and thawed in the preheated oven. Once thawed, I removed from oven, and built the recipe right from the dish!