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Colette & Cassi's Country Kitchen!

Bumbleberry Cobbler

This is a combination of two recipes. The filling is from one posted by Nalani, the topping was from one posted by Becky at Mimi's Cyber-kitchen.

1 med. tart apple, peeled and diced
1 c. diced fresh or frozen rhubarb, thawed
1 c. fresh or frozen raspberries, thawed and drained
1 c. fresh or frozen blueberries, thawed and drained
1 c. fresh or frozen strawberries, thawed and drained
1 c. sugar
1/2 c. all-purpose flour
1 Tbsp. lemon juice

Topping:
1 c. all-purpose flour
1 c. sugar
1 egg
4-6 Tbsp. butter, melted (see note below)

Combine filling ingredients and mix well. Pour into greased 2 qt. casserole dish.

For topping, combine flour, sugar and egg. Sprinkle over fruit filling. Drizzle melted butter over topping.

Bake at 350° for 1 hour. Serve warm with vanilla ice cream.

NOTE: I used 2 bags of frozen mixed berries that included blackberries, raspberries, blueberries and strawberries, which was equal to about 4 cups of berries, a Granny Smith apple and the rhubarb, so I increased the sugar, flour and lemon juice by half. For the topping, I increased the ingredients by half as well, using 1 1/2 c. flour, 1 1/2 c. sugar, 2 eggs. 4-5 Tbsp. butter would probably be plenty for this amount (I used 8, and it was way too much)

*Another goody from Judy @ Dixie's ...