berry berry cobbler
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 6 servings My fabulous intern, Stephanie Smith, and I came up with this “tasteover” together. We wanted to highlight fresh colorful berries in a comforting dessert. This rasberry-blackberry cobbler is the result. The photo speaks for the deliciousness, which is all thanks to Stephanie. Watch out world … a budding professional photographer is in the making. We hope you enjoy our cobbler. Let us know what you think!
  • 1 cup + 1 tablespoon turbinado sugar
  • 3/4 cup + 2 tablespoons whole-wheat pastry flour
  • 1/4 cup steel cut oats
  • 2 teaspoons baking powder
  • 1 cup reduced-fat (2%) organic milk
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon sea salt
  • 3 tablespoon unsalted butter, melted
  • 1 3/4 cups fresh blackberries, rinsed and patted dry
  • 1 3/4 cups fresh raspberries or pitted cherries, rinsed and patted dry
  • 1/2 cup vanilla frozen yogurt
  • 2 tablespoons sliced natural almonds, pan-toasted
  • Adapted from http://www.foodnetwork.com/recipes/ree-drummond/blackberry-cobbler-recipe/index.html
  • Makes 4 servings 4 tablespoon unsalted butter, melted + 2 teaspoons unsalted butter
  • 1 1/4 cups + 2 tablespoons granulated sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 1/4 teaspoon salt
  • 2 cups fresh blackberries, rinsed and patted dry
  • 1/4 cup freshly-prepared whipped cream

Instructions

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