Mixed Berry Almond Cobbler

Prep Time:20 minutes

Cook Time:45 minutes

Servings:8

Description:
This mixed berry cobbler is from Chef Thomas Connell of Ritz-Carlton, Miami, FL. Buy almond meal in your local health food store, or make your own by pulsing raw or blanched almonds in a food processor until very finely ground.

Ingredients

2 packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
2 packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries
2 packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
1 cup sugar
1 1/4 cups all-purpose flour, divided
1 1/2 teaspoons grated orange zest
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg, plus more for garnish if desired
1/4 teaspoons ground allspice
1/4 cups orange juice
1 1/2 teaspoons vanilla extract
1 cup almond meal
1/2 cups old-fashioned or quick-cooking oats (not instant)
1 cup butter, softened (2 sticks)

Directions
Nutrition
Reviews

Preheat oven to 350ºF.
Place berries in a large bowl. Add sugar, 1/4 cup flour, orange zest, cinnamon, nutmeg and allspice. Stir gently to combine. Drizzle orange juice and vanilla over berries. Mix lightly. Place fruit mixture into a 10-inch deep-dish glass pie plate or 9 x 9-inch baking dish.
Mix remaining 1 cup flour, almond meal and oats in a large bowl. Add butter and work in with a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle evenly over berries.
Bake 40 to 45 minutes or until berries are bubbly and topping is golden brown. (Place a piece of foil on rack under baking dish to catch any drips while baking.)
Serve warm with vanilla ice cream and sprinkle with nutmeg, if desired.

Amount Per Serving