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jumbleberry cobbler

(6 ratings)
snflwr8351 avatar
Blue Ribbon Recipe by
Judy Garcia
@snflwr8351
Gunnison, UT

This is a recipe I created by taking the filling from one recipe and the crust from another. Yummy served warm with vanilla ice cream.

Blue Ribbon Recipe

What a tasty cobbler combo! We used rhubarb, strawberries, raspberries, and blueberries, and the result was perfectly sweet and tart. It has a fabulous crumble on top that's just begging for a scoop of ice cream. This is sure to become a summertime family favorite. Rhubarb not in season? Most grocery stores now carry it year-round in the frozen food section.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For jumbleberry cobbler

  • 1 md
    tart apple, peeled and diced
  • 1 c
    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)

How To Make jumbleberry cobbler

  • Filling ingredients in a bowl.
    1
    Combine filling ingredients and mix well.
  • Filling poured into a baking dish.
    2
    Pour into greased 2 qt. casserole dish.
  • Mixing topping ingredients.
    3
    For the topping, combine flour, sugar, and egg.
  • Topping sprinkled over the fruit.
    4
    Sprinkle over fruit filling.
  • Butter drizzled over the topping.
    5
    Drizzle melted butter over the topping.
  • Cobbler baked until golden brown.
    6
    Bake at 350° for 1 hour. Serve warm with vanilla ice cream.
  • A spoonful of Jumbleberry Cobbler on a plate.
    7
    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)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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