Just because berry season is over doesn’t mean you can’t enjoy them. If you’re like me, you end up with a TON of them over the summer and freeze them since it’s basically impossible to consume them all before they go bad. Which is great, because then you can enjoy deliciousness like this all year long.
And of course, there’s always frozen berries sold at your local grocery store. They’ll work just as well 🙂
The recipe is for a smaller portion than you see above – I tripled it for a large crowd. Top this off with some fresh whipped cream or vanilla ice cream, and you’re good to go!
Frozen Berry Cobbler
from Rachael Ray
3 cups (24 ounces) frozen berries of your choice
1/3 cup plus 4 tablespoons sugar
1 1/2 cups plus 2 tablespoons AP flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks cold butter, cut into small pieces
2/3 cup whole milk
1/2 teaspoon pure vanilla extract
Preheat oven to 375 degrees. Grease an 8×8 baking pan. Mix berries with 1/3 cup sugar and 2 tablespoons flour. Spoon into baking dish.
In a large bowl, mix together remaining 1 1/2 cups flour and 3 tablespoons sugar with baking powder and salt. Cut butter into flour mixture using pastry blender or 2 knives until it resembles coarse meal. Add milk and vanilla and stir with a fork to form wet, sticky dough.
Drop rounded teaspoons of dough over berries to cover them. Sprinkle remaining 1 tablespoon sugar on top and place dish on middle rack of oven. Place foil on lower rack to catch any potential drippings while baking. Bake for 45 minutes or until top is golden brown and fruit filling is bubbling up through crust.
Let cool for at least 20 minutes. Serve warm or at room temperature.
Linked to: Sweets for a Saturday