Spring Time Triple Berry Cobbler

Fresh berries are so pretty! I love to combine all of the colors together to make colorful desserts. Blueberries, Raspberries, and Blackberries light up the plate with all of the pretty shades. And, once baked, the cobbler is a vibrant Purple! Strawberries can be added if you are feeling adventurous. #eatlessmovemoreprayalot has taught me to make smaller desserts, so I can have a taste of the sweet stuff without eating all of it. This recipe will fit in 6 Ramekins or one 9″ Pie Plate. You can cut it in half to fit in the 1 qt Enameled Cast Iron Baker.

Tools:

• Stainless Steel Mixing Bowl Set
• Easy-Read Measuring Colander
• Mini Mix N Scraper
• Measuring Cup Set
• Measuring Spoon Set
• Medium Scoop
• Pie Plate or Ramekins

Ingredients:

• 3 cups of Berries (Blueberries, Raspberries, & Blackberries)
• 1/2 cup + 3/4 cup Sugar
• 3/4 Cups Butter at Room Temperature (1 1/2 Sticks)
• 3/4 All Purpose Flour
• 1/2 tsp Baking Powder
• 1/8 tsp Salt (a pinch)
• 1 Egg
• 3/4 tsp Almond Extract
• 6 TBSP Slivered Almonds
• Creme Fraiche

Instructions:

1. Preheat oven to 350 degrees.
2. Wash and sort the berries. Toss in 1/2 cup Sugar in Medium Mixing Bowl and set aside.
3. Mix Flour, Baking Powder, and Salt in Small Mixing Bowl and set aside.
4. Cream Butter and 3/4 cup Sugar in a stand mixer fit with the paddle attachment on Medium Speed about 3-4 minutes until combined.
5. Add egg and almond extract and continue mixing on medium speed for 3-4 more minutes, scraping down sides with Mini Mix N Scraper.
6. Add flour mixture and mix on low until just combined, about 1 minute. Complete the mixing with the Mix N Scraper if necessary.
7. Add the berries to the dishes (pie plate or 6 Ramekins). Use the 1/4 cup Measuring Scoop to evenly distribute.
8. Scoop the dough on the top of the berries with the Medium Scoop.
9. Sprinkle the almonds on the top.
10. Bake 30 minutes if using Ramekins; bake 50 min – one hour if using a pie plate.
11. Serve with a dollop of Creme Fraiche

Did you make this recipe? Tag me @jennskitchenblog on Instagram or @JWRKitchen on Facebook! Hashtag #eatlessmovemoreprayalot so I can share your beautiful posts!