Bumbleberry Cobbler

  • Serves: Makes one 9- x 9-inch pan or a 10-inch deep dish pie pan
  • Baking Temp (degrees F): 375
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Actually, there is no such berry as a "bumbleberry" - it often refers to a mixed-berry pie with rhubarb and/or apples. Berries commonly used in this pie may include blueberries, raspberries, strawberries, blackberries. 
Jennifer, the author of www.TheLemonApron.com and of this recipe that this is adapted from, borrowed the name for her sumptuous cobbler, using similar ingredients. She says that her recipe is a "lovely melange of summer berries, rhubarb and apple that come together under a biscuit-like topping. Just add ice cream (right before serving)." Jennifer says that this is truly an example of a recipe where you can use a creative combination of ingredients.  In the cobbler she made this week, she said that she added an over ripe peach, cherries, and some frozen rhubarb, instead of berries. 
When Jennifer put those final, slightly overripe berries in her Bumbleberry Cobbler to a yummy use., she said that "They no longer looked stellar, but isn't this when their flavor is even better? ...Maybe not Vogue cover worthy, but they have beautiful personalities!"
This recipe has been adapted from Jennifer at The Lemon Apron. Follow her on Instagram
For more ugly produce recipes and information, join us my site, www.UglyProduceIsBeautiful.com and Instagram feed. It's all about preventing food waste through creative recipes, such as this one, and educational tips.

For the Cobbler Fruit Filling: 

1 cup sugar
1/4 cup unbleached all-purpose flour; spoon into measuring cup and level to rim 
grated zest of one lemon

3 cups berries, fresh or frozen; no need to thaw before using. Your choice: strawberries, blueberries, currants, raspberries, etc, and cut (in the case of the strawberries and cherries etc)
2 cups cut rhubarb; cut into 1 inch cubes and then measure. Can use frozen. No need to thaw before using.
1 cup peeled, grated granny smith apple; grate and then measure

For the Cobbler Topping:
1 large egg
1/2 cup buttermilk or kefir, well-shaken
1 teaspoon vanilla extract

1 1/2 cups plus 2 tablespoons unbleached all-purpose flour; spoon into dry measuring cup and level to rim
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

  • 6 tablespoons butter, cold and grated; grate the butter and then place it in the freezer until needed

  • For the Finishing Touches:
    2 teaspoons sugar 
    1 1/2 teaspoon ground cinnamon


    1. Position an oven shelf to the middle of the oven.
    Heat the oven to 375 degrees F.

  • 2. Spray a 9- x 9-inch ovenproof baking dish. Place on a foil-lined rimmed baking sheet.
    Set aside.
    Alternately you can use a 10 inch round ovenproof deep dish pie plate, if desired.

    3. In a small bowl, combine the sugar and flour. Then add in the lemon zest and stir.  

    4. In a medium sized bowl, add the berries, rhubarb, and grated apple. 

    5. Sprinkle the flour mixture over the fruit mixture, and then combine with a large spoon.

    6. Scoop the fruit mixture into the prepared pan. Set aside.

    1. In a small bowl mix the egg, buttermilk or kefir and vanilla.
    Reserve 1 
    tablespoon of this egg mixture for the finishing touches.

    2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

    3. Sprinkle the frozen grated butter evenly over the flour mixture.
    Pinch and press the butter into the flour mixture lightly with your fingertips, a few clumps of flour at a time.
    Make sure you evenly distribute all over the butter among the flour mixture.
    The frozen butter will warm quickly from working it into the flour; do not let it become greasy or melt.

    4. Pour the remaining egg mixture over the flour mixture and combine gently with a fork till it becomes a craggy and sticky dough.
    The dough should not flow like pancake batter, but not be as dense as bread dough. 
    SARAH SAYS: Use a light touch when making the cobbler topping or biscuit dough, otherwise they will be tough. 
    Do not overmix or let the cobbler topping become smooth. You should still see wisps of flour remaining.
    If the dough is too thick, add drops of buttermilk, and stir once to correct; if it's too liquidy, add pinches of flour and give it one stir to correct.
    Avoid to keep mixing the dough to correct.

    1. Using a large spoon, drop nine equal portions of the cobbler topping over the cobbler fruit filling in the pan.

    2. Brush the tops of the cobbler topping with the reserved egg mixture you set aside previously in Step II.

    3. For the finishing touches, combine the 2 teaspoons sugar and cinnamon, and sprinkle evenly over the cobbler topping.

    4. Bake for 35 to 45 minutes, till the cobbler tops are golden brown in color, and the juices are bubbling.

    5. Remove to a wire cake rack and let cool slightly before serving. 

    Serve with ice cream, creme fraiche, or whipped cream.

    Store left-over cobbler in the refrigerator. Optionally warm in the microwave before serving.

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