Mulberry Cobbler
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
What You Need
  • FOR THE FRUIT
  • 4 Cups Mulberries and Dewberries (or blueberries & raspberries)
  • 2 tsp grated lemon zest
  • 2 Tablespoons fresh lemon juice
  • ¼ cup stevia (or ½ cup sugar)
  • ¼ cup all purpose flour
  • FOR THE COBBLER
  • 1 cup all-purpose flour
  • ⅛ cup stevia
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon salt
  • ¼ pound (1 stick) cold unsalted butter, diced
What to Do
  1. Preheat your oven to 375.
  2. Grate the lemon zest, and then mix the berries, stevia, flour, lemon zest and lemon juice together and pour into your baking dish, or into 4-6 individual ramekins.
  3. After you’ve prepped the fruit, it’s time to make the crumble.
  4. Cut the butter into little pieces then mix it with the flour, brown sugar, stevia, and salt using your paddle attachment on your mixer. I smushed it around with my hands a little bit for good measure, but once everything was combined and rolling around in little pea-sized balls, you'll know it is ready to go.
  5. Take the dough-peas out of the mixer and smush them again into flat little pieces, then lay them on top of the fruit until it covers most of the fruit.
  6. Bake the crumble for 40 to 45 minutes if it's in one large baking dish and 20 minutes if you're using ramekins at 375 until it’s bubbly and brown, and serve. (Ideally with vanilla ice cream or whipped cream. But it's still divine without!)
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1050