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Berry Crumble Cobbler Dessert Recipe – Plate Of The Day
Desserts Food Recipes

Berry Crumble Cobbler Dessert Recipe

February 28, 2006

Mixed Berry Dessert

Mixed Berry Crumble Cobbler Recipe

Here’s a really quick and easy dessert recipe that can be made with only a few key ingredients. The cobbler is made and served in individual bowls – almost like a personalized pie for each dinner guest without the hassle of rolling pie dough.

Mixed Berry Dessert Mixed Berry Crumble Cobbler Ingredients (makes 2-3):
1) 2-3 cups of frozen mixed berries
2) 1-2 cups of flour
3) 1/2 stick of unsalted butter
4) 2 cups of sugar (white, brown or splenda)
5) 2-3 tablespoons of balsamic vinegar.
6) pinch of salt

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Mixed Berry Dessert Preheat an oven to 400F. Stir the frozen berries in the balsamic vinegar and add 1 cup of sugar and set aside for 20 minutes. Mix flour, sugar and salt in a bowl. Cut up butter into slices and mix into the flour mixture. Using your fingers, mix in the butter until the butter are small pea sized pieces. (If you’re lazy, you can just pulse the entire mixture with the butter in a food processor for a few seconds). After berries have marinated in the vinegar for 20 minutes, divide the berry mixture among 2 or 3 oven proof ceramic bowls. Equally sprinkle the flour mixture over each bowl and slightly shake to allow flour mixture to sink into the berry mixture. Bake for 30mins till crust is golden and set. Serve with a scoop of ice cream.

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5 Comments

  • Reply Lisa March 6, 2006 at 7:35 pm

    Here’s an even easier recipie for berry cobbler (only 3 ingredients).
    2 bags of frozen mixed berries (no strawberries)
    1 box of yellow cake mix
    1 cube of butter (no margarine)

    soften butter in microwave and
    take dry cake mix and mix with butter.

    Place berries in bottom of glass baking dish (10×14) and top with cake/butter mixture.

    Bake at 350 for 45 minutes.

  • Reply Holly March 13, 2008 at 9:57 am

    These both sound good. The first recipe is nice to make when I don’t have a cake mix handy. Thanks Ladies. I have one question. Why the vinegar? I’m new to baking so don’t know all the common tips yet.

  • Reply Holly March 13, 2008 at 9:59 am

    …another question…why (in the first recipe) do you use unsalted butter but then add a pinch of salt? Thanks.

  • Reply Veronica December 6, 2008 at 3:49 pm

    It’s all about controlling the ingredients on your own. You might find salted butter has too much salt for your taste, or maybe you’re trying to reduce the sodium in your diet. IN any case, it’s usually recommended to start with unsalted butter and add salt from there- you can always add more, but you can’t take any away if there’s too much.

    And thanks to Lisa, I’ve been looking all day for a recipe that uses frozen berries and boxed cake mix- I’ve run out of flour around the house.

  • Reply Jenny July 21, 2010 at 7:40 pm

    Why stop at 1/2 stick of butter? Many recipes for crumbles use a whole stick, with half the other ingredient, even.
    And why not use the standard pastry cutter to blend and crumble up the crumble? I would think it would go faster with the pastry cutter, and with less clean-up.

  • Leave a Reply to Holly Cancel Reply