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Bowl of mixed berry almond cobbler and a scoop of ice cream

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.

  • 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 Tsp. ground nutmeg, plus more for garnish if desired
  • 1/4 Tsp. ground allspice
  • 1/4 Cup orange juice
  • 1 1/2 Teaspoons vanilla extract
  • 1 Cup almond meal
  • 1/2 Cup old-fashioned or quick-cooking oats (not instant)
  • 1 Cup butter, softened (2 sticks)
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. 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.)
  5. Serve warm with vanilla ice cream and sprinkle with nutmeg, if desired.
Calories 373
Total Fat 17.61 g
Saturated Fat 10.67 g
Cholesterol 53.47 mg
Sodium 101 mg
Total Carbohydrates 52.59 g
Dietary Fiber 4.83 g
Protein 4.09 g