Super Food: Mixed Berry Cobbler
No need when it comes to the cancer-fighting compound called ellagic acid that is found in all berries the compound retains its protective properties when berries are eaten raw or baked.
Lastly, blueberries have been nicknamed “the vision fruit” in Japan because eating them has been linked with improved night vision, more rapid eye-adjustment to darkness and a reduction in eye strain.
Raspberries are especially high in lutein, Vitamin C, E, and zing and have also shown the ability to reduce the risk of certain eye diseases and cataract formation.
Mixed Berry Cobbler
- 1 pkg. (16 oz.) Driscolls Strawberries, sliced
- 1 pkg. (6 oz.) Driscolls Blackberries
- 1 pkg. (6 oz.) Driscolls Raspberries
- 1 pkg. (6 oz.) Driscolls Blueberries
- Or use a combination of berries to make 8 cups
- 2 Tbsp. Lemon juice
- 1/2 cup Plus 4 tablespoons granulated sugar, divided use
- 3 Tbsp. Cornstarch
- 1- 1/2 cup All-purpose flour
- 1-1/2 tsp. Baking powder
- 6 Tbsp. Cold butter, cut into pieces
- 3/4 cups heavy cream
- Preheat oven to 350°F.
- Combine berries and lemon juice in a bowl. Mix 1/2 cup sugar with cornstarch; pour over berries and stir gently.
- Place berries in a 2-quart or 9×9-inch baking dish.
- Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
- Stir in cream to make a soft dough.
- Drop by spoonfuls over fruit. Sprinkle with remaining tablespoon of sugar.
- Bake about 50 minutes until top is well browned and juices are bubbly. Serve warm with whipped cream or ice cream.