Easy Mixed Berry Cobbler With Lattice Crust Food

EASY MIXED BERRY COBBLER WITH LATTICE CRUST

Steps:

• Preheat oven to 350°F.
• In a large bowl, toss together berries, lemon juice, cornstarch and sugar. Pour into a 10-inch round pie plate or casserole dish that's 2 inches deep.
• Unroll pie crust sheet onto clean counter. Cut into 1-inch strips with a pizza cutter or knife. Lay strips onto berries in a lattice pattern.
• First lay down five strips of dough (vertically), leaving about an inch in between each piece. Then pull back the second and fourth strips. Lay one strip across (horizontally) and replace the second and fourth to original position. Next, pull back the first, third and fifth strips and lay a strip across (horizontally) and replace the first, third and fifth to original position. Repeat until you have five rows across. Tuck in edges.
• In a small bowl, beat egg and add 1 teaspoon water. Brush onto pie dough (you will have a lot of leftover egg which you can scramble and eat for breakfast). Sprinkle with sugar and bake for 45 minutes or until light golden brown. Let cool about 10 minutes and serve with vanilla ice cream.

BLACKBERRY COBBLER WITH LATTICE CRUST

Steps:

• For dough: In a large bowl, whisk together flour, 1 tablespoon granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sour cream. Add ¼ cup water, 1 tablespoon at a time, stirring gently just until a dough forms (do not overmix). Turn out dough onto a lightly floured surface, and shape into a disk. Wrap with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 400°. Spray a 2-quart baking dish with cooking spray.
• For filling: In a large bowl, stir together blackberries, cornstarch, lemon juice, orange zest, and remaining ¾ cup granulated sugar. Pour into prepared pan.
• On a lightly floured surface, roll dough to ¼-inch thickness. Cut dough into 1¼-inch-wide strips. Weave strips on top of fruit in a lattice pattern. Trim excess dough. Brush dough strips with beaten egg, and sprinkle with coarse sugar.
• Bake for 10 minutes. Reduce oven temperature to 350°, and bake until golden brown and bubbly, about 45 minutes more. Let cool for at least minutes before serving.

BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan.
• Bake in preheated oven 35 to 40 minutes, until top is firm.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Mix berries, apple pie filling, sugar, cinnamon and nutmeg.
• Transfer mixture to an 8 x 8 x 2 baking dish.
• Crumble the cookie dough over the fruit mixture, covering it completely.
• Place baking dish on a cookie sheet and put both in oven.
• Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes.
• Serve with vanilla ice cream.

THREE-BERRY COBBLER

Steps:

• Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13 x 9 inch baking dish.
• Roll 1 piecrust to fit baking dish; place on berry mixture. Cut remaining piecrust into 1/2 inch strips. Arrange strips in a lattice design over other piecrust. Brush with egg, and lightly sprinkle with 1 tablespoon sugar.
• Bake at 400F for 55-60 minutes or until golden and bubbly.

MIXED BERRY COBBLER WITH CORNMEAL CRUST

Steps:

• Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
• To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
• To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
• Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.

CHERRY LATTICE COBBLER

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450F and line the oven floor with foil to catch any drips.
• In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
• Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
• Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
• On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
• Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
• Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
• Gently stir the cherries.
• Spoon them and their juice into the dish and spread the fruit evenly.
• Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
• Fold back every other strip to its midway point.
• Weave in the remaining strips.
• Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
• Unfold the folded strips, crossing the new one.
• Now fold back the strips that alternate with the first ones you folded.
• Place another new strip parallel to and evenly spaced from the first.
• Continue in this manner until you reach the end of the pie, half of which is now latticed.
• Then repeat the process on the other half of the pie.
• Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
• Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
• Bake for 20 minutes, or until the top is beginning to brown.
• Lower the oven temperature to 350F and bake for 30 minutes more.
• If the edge is browning too quickly, cover it with foil.
• Transfer the cobbler to a rack and cool for atleast 30 minutes.
• Serve warm or at room temperature.