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Baking

Mixed Berry Cobbler
March 17, 2014 • Posted by Alexandra Supel

Do you want to eat delicious berries, but can’t wait for summer to arrive? You don’t have to wait to enjoy their sweet tartness! Even if they aren’t in season right now, you can use a berry medley and bake a delicious dessert (and pretend it’s already summer)! One of our favorites is this scrumptious Mixed Berries Cobbler by Bake or Break.

Did you know berries are full of nutritious value? They are high in antioxidants and polyphenols, which help fight chronic disease and cancer. Adding them to your diet might even reduce the risk of heart attack! They are also a great source of Vitamin C. Blackberries have a high fiber count compared to most fruits; eating blueberries may help your memory, they are low fat, and like strawberries, they widen your arteries, which may help prevent plaque buildup. So, what are you waiting for?! Let the berry eating and baking begin!

Even if the berries aren’t at their best at this moment, the baking process will bring out all the best flavors for your enjoyment!

Mixed Berry Cobbler via Bake or Break
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4-5 servings

Ingredients
3 cups assorted berries
1/2 tablespoon lemon juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract

Instructions
Preheat oven to 375°. Grease a 9”x 6” rectangular or 8” round baking dish.
Place berries in prepared pan. Drizzle with lemon juice.
Whisk together flour, baking powder, and salt. Set aside.
In a medium bowl, beat butter, brown sugar, and vanilla until well-blended. Mix in dry ingredients until mixture resembles crumbs. Drop dough evenly on top of berries.
Bake for 30 minutes, or until top is lightly browned and fruit is bubbly.

Notes
If you use any larger berries, such as strawberries, I recommend chopping them to blueberry-sized pieces.
For feeding a crowd, this recipe is easily doubled to be made in a 9”x 13” dish.

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