Triple Berry Oat Cobbler

Today we are celebrating! My son Alexander is in his second year at college. He made it on the dean’s list this semester and we are so proud of him!

I asked Alexander what he would like for dinner. “Choose anything you’d like!” I said. Not having to think hard, Alex instantly replied, “French Meat Pie!” Tonight I am also serving roasted green beans  — super easy — and my Back in the Day Wedge Salad with Cucumber Ranch Dressing!

And for dessert, this delicious triple berry oat cobbler! We all agreed that the oats in the topping made for a divine texture and flavor.

There are virtually thousands of combinations of cobblers, but one suggestion mentioned yesterday on the Cooking with Elise facebook page never occurred to me and sounds great — pineapple! Someone even suggested combining pineapple and strawberry – yum!

I love blackberries, but I use 6 six cups of berries in this recipe and I really didn’t want to have that many blackberry seeds in my cobbler so adding only 2 cups of blackberries and using blueberries and raspberries as well was an excellent choice.

TIP: You may notice that I did not using my favorite flour.  I was short 1/2 cup. BUT, I always keep White Lily self rising flour on hand for emergencies.   : ) As a lover of all things baked and sweet, I call running out of flour an emergency, don’t you? If you do not have self-rising flour, you can use unbleached all-purpose flour in place and add one tablespoon of aluminum-free baking powder.

1. Position your oven rack to the lower third of your oven. Preheat your oven to 350 degrees F. Butter a 9-inch deep-dish pie plate. This is a great time to use those butter wrappers saved in your butter drawer.

2. For the topping, place flour, sugar, salt, and cardamon in your food processor. Pulse a couple of times. If you do not own a food processor place in a bowl. Now add your cold butter. Pulse a few times or use a pastry cutter to incorporate the butter into your dry mixture until pea-sized crumbs form. Add your heavy cream while the food processor is going or to your bowl. A ball of delectable dough will form.

3. Turn the dough onto a floured surface and knead just until a ball forms. Wrap in plastic wrap and store in the refrigerator.

4.  For the filling, combine berries, sugar, cornstarch, and lemon zest in a bowl. Toss together to mix. Place in your buttered pie plate.

5. Remove your dough from the refrigerator and using a rolling pin,  roll out to a 9-inch round. Cut a small hole with a knife to let out steam or use a small cookie cutter with your favorite shape.  Place the dough on top of your berry mixture.

6. Brush heavy cream over the top of your crust and sprinkle raw sugar over top. This will not only make a beautiful crust but one with a little crunch!

7. Place your cobbler on a baking sheet as the berries juice tends to go over the sides a bit. Bake for 60 minutes.

8. Serve with your favorite vanilla ice cream!

From our hearts to yours,

Elise and family