Mixed Berry Cobbler

When does fall start for you? Is it after Labor Day? Recently, someone mentioned to me that fall starts in September because that’s when fall football begins. I don’t usually get into the fall spirit until the leaves start turning orange and brown. However, I noticed many people are already rushing into fall and I am still trying to savor these last few days of summer.

The other day I realized I had yet to baked one of my favorite summer desserts, a peach cobbler. I usually bake at least one peach cobbler before summer ends and this year I missed “sweet peach” season. So before I dive deep into my fall faves, I decided to bake a cobbler and switched it up to a mixer berry cobbler instead.

I included fresh strawberries and blueberries and a quick and easy recipe for the crust. And what’s even better about this recipe is that you can make it completely dairy free or choose to include dairy. Check it out below!

Ingredients:

Filling

1 cup blueberries

1 cup sliced strawberries

1/4 cup raw sugar

1/3 cup brown sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp vanilla

1 tsp lemon juice

1 tsp cornstarch

Crust:

1 cup flour ( I used whole wheat pastry flour)

1/4 cup raw sugar

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

5-6 tablespoons unsalted dairy free (or regular) butter

1/4 cup of hot water or dairy free milk (or dairy milk)

Directions:

Combine filling ingredients in a medium sized bowls. Stir until fruit is coated evenly. Then add to baking dish. Set aside! Preheat oven to 400 degrees.

In another medium sized bowl, combine dry crust ingredients, then add butter, and mix with pastry cutter (fork, hand mixer, or even fingers) until mixture is in pea-sized crumbs. Stir in hot water or milk until ingredients are combined. Add spoonfuls of crust mixture over fruit. Then sprinkle with cinnamon and sugar. Place in oven and bake for 20 - 30 min.

Remove from oven and enjoy!