Recipe
Double Berry Cobbler
https://www.sorghumcheckoff.com/recipes/double-berry-cobbler/
Yield
8 servings
Sorghum Form
Flour
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Ingredients
- 4 cups fresh blackberries
- 2 cups fresh raspberries
- ½ cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose sorghum flour
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ¼ cup shortening
- ¼ cup butter
- ½ cup cream
- 1 egg, room temperature
- Coarse or turbinado sugar
- Vanilla ice cream
Instructions
- Preheat oven to 425F.
Berry Base
- Coat a 3-quart baking dish with nonstick cooking spray. In a large bowl, combine both berries, sugar, lemon zest and lemon juice. Transfer to prepared baking dish.
Crumb Topping
- In another large bowl, combine sorghum flour, brown sugar, salt and baking powder. Cut in shortening and butter with a pastry blender or fork until the mixture resembles coarse crumbs.
- In a small bowl combine the milk and egg. Add milk mixture to the flour mixture and stir until smooth and dry.
Bake/Serve
- Coarsely crumble the flour mixture on top of the berry mixture. Sprinkle with coarse sugar. Bake about 30 minutes or until golden. Serve with vanilla ice cream.
- TIP: INDIVIDUAL DOUBLE BERRY COBBLERS *Follow the recipe as written except divide the berry mixture between eight – 10 ounces ramekins. Bake about 20 minutes or until golden.