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Mixed Berry Cobbler
Ingredients:
4 1/2 c. fresh blackberries
4 c. fresh raspberries
1 1/2 c. sugar
3 Tbs. cornstarch
2 Tbs. butter
1/2 tsp. cinnamon
3/4 tsp. almond extract
Pastry for double crust pie
2 tsp. milk
1 Tbs. sugar
Brandied Hard Sauce
4 1/2 c. fresh blackberries
4 c. fresh raspberries
1 1/2 c. sugar
3 Tbs. cornstarch
2 Tbs. butter
1/2 tsp. cinnamon
3/4 tsp. almond extract
Pastry for double crust pie
2 tsp. milk
1 Tbs. sugar
Brandied Hard Sauce
Directions:
Combine first 7 ingredients in a large saucepan. Cook over medium heat, stirring occasionally. 5 to 10 minutes or until mixture thickens. Remove from heat; let cool completely. Roll half of pastry out on a lightly floured surface to a 12" square; place pastry in a lightly greased 8" square baking dish. Pour cooked berry mixture into pastry-lined dish. Roll remaining pastry to an 8" square. Cover and bake at 350 until crust is golden brown.
Combine first 7 ingredients in a large saucepan. Cook over medium heat, stirring occasionally. 5 to 10 minutes or until mixture thickens. Remove from heat; let cool completely. Roll half of pastry out on a lightly floured surface to a 12" square; place pastry in a lightly greased 8" square baking dish. Pour cooked berry mixture into pastry-lined dish. Roll remaining pastry to an 8" square. Cover and bake at 350 until crust is golden brown.
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