Mixed Berry Cobbler with our Sparkling Wines

Fred & Ida are in the kitchen baking a delicious mixed berry cobbler pie! This mixed berry cobbler pairs perfectly with our Weibel Family Strawberry Sparkling. Enjoy a nice glass of Strawberry Sparkling with a slice of berry cobbler and a scoop of vanilla ice cream, the perfect summertime dessert combo.

 

Ingredients

• 1 9″ unbaked pie crust (in a 9″ pie plate ready to be filled)

• 1 package (1 pint or 2 cups) Driscoll’s Blueberries

• 1 package (6 ounces) Driscoll’s Raspberries

• 1/2 cup granulated sugar

• 1/4 cup water

• 2 tablespoons tapioca flour

• 1/2 teaspoon lemon extract

 

For Topping

• 1/4 cup butter

• 2/3 cup granulated sugar 160 grams

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour 140 grams

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

 

Instructions

1. Place the blueberries, raspberries, and sugar in a saucepan.

2. In a small cup, whisk together the water and tapioca flour until the flour is dissolved in the water.

3. Pour the water/flour mixture into the berries.

4. Add the lemon extract.

5. Stirring often, heat the berry mixture over medium-low heat until it is thickened, about 5 minutes.

6. Once the berry mixture is thickened, remove it from the heat and set aside to cool.

7. Preheat the oven to 350 degrees.

8. In a bowl, beat together the butter and sugar until combined.

9. Add the egg and vanilla. Beat until combined.

10. In another bowl, whisk together the flour, baking powder and salt.

11. Add half of the flour mixture to the butter mixture and mix.

12. Add half the milk and mix.

13. Add the remaining flour mixture, then the rest of the milk. Mix just until combined. The batter will be thick.

14. Pour the berry filling into the prepared pie crust.

15. Spoon the cobbler batter overtop the berries carefully, one spoonful at a time until the top is mostly covered.

16. Bake at 350 degrees for 50-55 minutes or until the top is golden brown and the berry filling is slightly bubbly.

17. Cool the pie on a wire rack.

18. Serve warm with a scoop of ice cream on top and a glass of Weibel Family Strawberry Sparkling!

 

Recipe Courtesy of: Tastes of Lizzy T

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