Forest Berry Cobbler Recipe

Made-from-scratch cobbler prepared with your choice of fruit.
Family Features
July 2, 2012
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Preserve different types of berries so you can enjoy a variety of cobblers.
Courtesy Getty Images


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MAIN ARTICLE: 

Preserved Fruit Desserts

Forest Berry Cobbler

1 quart Forest Berry Cobbler Filling (recipe follows)
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes
1/3 cup milk
Vanilla ice cream, optional

Heat oven to 400°F.

Pour Forest Berry Cobbler Filling into a greased 8-inch baking pan; set aside.

In a large bowl, combine flour, brown sugar, baking powder and salt. Using a large fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk slowly, until just combined.

Drop dough by tablespoonfuls over fruit filling. Bake for 30 to 35 minutes, or until a toothpick inserted into the topping comes out clean. Serve warm with ice cream, if desired. Yields 4 servings.

Forest Berry Cobbler Filling

3 1/2 to 4 pounds blueberries, raspberries, blackberries or cherries
3 cups sugar
3 cups water or fruit juice
1 pouch Mrs. Wages Forest Berry Pie Filling Mix

Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.

Wash berries or cherries. Blanch pitted cherries in hot water (200°F) for 1 minute, drain and keep in covered pot. Do not blanch berries. (Do not use strawberries.)

Combine sugar and water or fruit juice with pie filling mix in a large, nonreactive pot. (Do not use aluminum.) Cook over medium heat (180°F), stirring constantly, until thickened. Remove from heat. Fold prepared berries or cherries into sauce.

To can berry filling: Ladle mixture into hot, sterilized quart jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.

Process in a boiling water bath canner for 30 minutes. Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within 2 weeks. Pie filling is ready to eat after 24 hours. Yields 3 pints.

Note: Pint jars can be used instead of quart jars, if preferred. Process in boiling water bath canner for same amount of time.








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