Seems as though my baking is driven by requests from DH. That's ok since he has more of a sweet tooth than me & I love baking. I have made this cobbler twice in the last 2 weeks. DH says he is craving berries. The first cobbler was made from all frozen berries but this time it was a combination of fresh & frozen. The colors are all natural & beautiful. I must admit that sometimes when I make cherry pie I do add a few drops of red food coloring. It was amazing how the fragrance of raspberries permeated the house during & after baking. The recipe is one that has developed over time. Sometimes I use cornstarch and sometimes tapioca as a thickening agent. I was out of cornstarch yesterday so I used tapioca. If you love berries (you can use a combination of just about anything you like) this is a great way to use them. I use my standard oil crust recipe (found in the November Archive) and you can use your favorite crust recipe.
Raspberries (12 ounces fresh or frozen--used frozen this time)
Blackberries (12 ounces fresh or frozen--used fresh this time)
Sugar (1 cup--you may use less if you don't like it as sweet)
Lemon Juice (fresh from 1/2 lemon)
Instant Tapioca (3 tablespoons)
Turbinado Sugar (Just a sprinkle over the top crust)
Mix berries in a large bowl. Mix dry ingredients. Pour lemon juice over berries & then pour dry ingredients over berries and mix to coat.
Line the bottom of pie plate with a layer of crust. Add fruit mixture. Cover with a layer of crust. Sprinkle with turbinado. This may be a solid layer of crust or a pattern or just free form pieces of crust. This is a cobbler & not a pie!
Bake in a preheated 350 degree oven for up to 50 minutes. Ovens vary, so watch carefully. I start checking mine at 30 minutes. When top crust is turning brown, I remove it from the oven.
Notes--This is not an exact recipe. You may use a little more or less of any berries you choose. I have used different combinations with success--strawberries, blueberries, golden raspberries, cherries. If you prefer a less sweet dessert, just use less sugar. If you don't have lemon juice use orange, lime, or grapefruit. Use less tapioca if you like a juicier treat. This goes great with ice cream or sweetened whipped cream.