Cobber with Ice Cream
Tapioca can be found on the baking isle in the grocery store–normally tucked far away on the top shelf. It is made from the cassava root and works as at thickener in this recipe. As the berries cook and release their juices, it is absorbed by the tapioca to create a thicker, more pudding-like filling.
How to Make It:
- 9 cups berries (pitted, fresh or frozen that are thawed: cherry,strawberry, blueberry, blackberry, raspberry or any combination)
Very Berry Cobbler
- 8 TBSP instant tapioca
- 1 3/4 cup sugar
- 2 tsp lemon juice
- Pastry for a double crust (9” pie) (Recipe Below)
- Non-stick spray
- 2 TBSP large grain sugar (i.e., sugar in the raw or caster sugar)
Mix the berries, tapioca, sugar, and juice. Let stand for 20 minutes. Spray a 9×13 baking pan with cooking spray; pour half of the berry mixture into the bottom of the pan. Roll half of the dough into a 9×13 rectangle and place on top of berry layer. Top with remaining berries. Roll remainder of the dough and place on top; weave in a lattice design, if you prefer. Sprinkle with large grain sugar. Bake at 400° F for about 50 minutes.Serve fresh from the oven with vanilla ice cream.
- 3 cups flour
- 1 tsp salt
- 1 ¼ cups cold butter, cut into tsp size pieces
- 1 large egg
- 5 TBSP cold water
- 1 TBSP white vinegar
Whisk together salt and flour. Using pasty blender cut in butter until mixture resembles peas. In separate bowl combine remaining ingredients and whisk. Add to flour mixture; stir as little as possible but combine thoroughly. Separate into two disks; wrap each in plastic wrap then chill thoroughly before rolling out.
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