Blueberry & raspberry cobbler

I managed to grab me some blueberries, that did not end up in the blueberry jam or the blueberry liqueur, to make a crumble with our blueberries, and raspberries that we got from my mother. It might be blueberry focused on the blog now, but after strawberries, blueberries are my favorite berries, and it always feels good when you know you picked them yourself, even if it meant some pain in muscles you didn't even know you had...

I got some cobbler left-overs because we only where two who would eat the cobbler, and I didn't really feel like adjusting the recipe, but I read that you can freeze cobbler so it went straight into the freezer and will hopefully be a new cobbler another day.

Blueberry & raspberry cobbler

Ingredients for 4-6 persons:
125 g butter
1 1/4 cups flour
1/4 cup granulated sugar
1/4 cup light muscovado sugar
about 1½ cups of berrys

How to:
1. Preheat the oven to 225 degrees C.
2. Mix flour and sugar in a bowl. Part the butter into cubes and mix it with your fingers in the flour and sugar mixture until it forms a crumbly dough.
3. Grease a pie dish, add the berries and sweeten with some sugar.
4. Spread the crumble over the berries and bake the pie for about 20 minutes until golden.
I served the pie with some whipped custard

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