Grandmother's Mixed Berry Cobbler Recipe

Ingredients

For the filling:
6 cups mixed fruit (frozen mixed berries or peaches work best)
6 tablespoons sugar
1 tablespoon tapioca

To make a handmade topping:
1 1/2 cups flour
1/2 teaspoon cinnamon
4 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup whipping cream
1 egg
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
2 tablespoons coarse sugar (optional)
cookie cutter (optional)

Or, try this quick topping option:
2 cups pancake/waffle mix
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, softened
cookie cutter (optional)

Instructions

Gather ingredients (Image 1) and preheat oven to 375 degrees F. Lightly grease a 9x9-inch pan or 8 individual 1/2 cup-size ramekins.

Combine berries, sugar and tapioca (Image 1). Stir and transfer to pan or ramekins, filling ramekins 3/4 full.

For handmade topping:
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In a measuring cup, add egg to whipping cream and stir until egg is mixed in (Image 1). Add vanilla. Stir wet ingredients into flour mixture (Image 2) and stir until thoroughly combined (Image 3).

For quick topping:
Mix all quick topping ingredients in a bowl until moistened.

If using a 9x9-inch pan, drop a spoonful of batter on top of berries in 8 mounds, spacing them equally apart. If using individual ramekins, roll dough on floured surface or wax paper (Image 1), then use a cookie cutter to cut into desired shape (Image 2-4). Then place dough on top of berries in each ramekin.

Brush tops of batter with melted butter and dust with coarse sugar (Image 1, for pan). Place cobbler in the oven and bake for 30 minutes or until filling is bubbling and tops of cobbler are golden brown.

Remove from oven and cool. Serve warm or at room temperature. If desired, top with whipped cream, ice cream, berries or mint (Image 1).