Can you make cobbler with frozen berries

However, I would recommend using more fruit than recommended-closer to three cups makes it fruiter and less doughy. Reviews: Most Helpful. Cheryl Linarelli. I really don't know what more you could ask for in either a recipe or a dessert. Five stars for ease of preparation. Five stars for straightforward instructions and easily available ingredients.

And five stars for being delicious, heavenly comfort food. I think I had this in the oven in under five minutes from walking into the kitchen!

Buttery, cakey topping, crispy along the edges, with a nice balance of fruit and batter. I used all strawberries, and can only imagine how good this would be with any number of other fruits as well. My only criticism, and it is a small one, is that I would like to see this fuller in the pan - as written, the recipe fills an 8x8 pan about half full.

Next time I may try adding half again as much of both the batter and fruit ingredients so that it fills the pan more. However, who really cares so much about how it looks in the pan - it's what it looks and tastes like once it gets on your plate that counts, and this was gooooooood. The only difference is that CI's recipe uses 6T butter, which is in my opinion a better amount see below.

First let's explain what you should expect. This is not a conventional cobbler recipe; what you're going to get is a layer of fruit on the bottom with a very soft not quite custard-like cake on top. The butter that's been melted in the pan will sort of deep fry the edges and that is totally the best part.

I agree with most of the reviewers that 3C of fruit is better than 2C, it's too thin otherwise. Also after much experimenting over the past 15 years it's better to add the fruit to the pan first and then add the batter.

The fruit will end up on the bottom anyways and adding the batter last will ensure it's more evenly distributed and not just pushed to the edges. When you add the batter the butter will ooze up and around the sides and essentially fry the edges, 4T butter just isn't enough to accomplish this feat that's why 6T is better. Also don't just melt the butter, let it brown slightly it will greatly improve flavor.

One last note, if you're using berries, especially raspberries, add an additional 1T of flour to the batter, which will help it not to be quite so "wet". I cannot believe that this only has 4 stars. You could add in cherries or you can even make this with frozen or canned peaches.

Set that aside and make the topping. In a separate mixing bowl or better yet, a food processor combine the dry ingredients: flour, baking powder, brown sugar and salt. Alternatively, you can use a pastry cutter or just 2 butter knives moving in opposite directions to cut and combine.

You could replace the butter with a vegan butter substitute very easily for a similar flavor and texture. I always cut down on the sugar in my recipes so if you do want a sweeter taste, feel free to bump it up a little.

To finish the topping, in a separate mixing bowl, whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir just until it turns into a sticky dough.

It will be lumpy and thick. Drop portions of the dough on top of the berries so that it loosely covers most of the berry mixture. Remember, the dough will expand during baking and the pieces will bake into each other like in the image in this post. Cover it loosely with foil and bake it for 20 minutes. Remove the foil and bake it for another 25 minutes until the berries are bubbling and the topping is lightly browned. Personally, I enjoy eating this for breakfast or a snack with low-sugar yogurt for a nice protein boost.

In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries. Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly. Notes If you use any larger berries, such as strawberries, I recommend chopping them into blueberry-sized pieces.

Recommended Products Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. You May Also Like Blueberry Cobbler with Ginger Biscuits. Ginger Pecan Peach Cobbler. Strawberry Cobbler. Next post: Weekly Mix and Birthday Giveaway 4. Jen C. February 28, am Reply. Jennifer McHenry February 28, pm Reply.

Christie O'Connor May 1, pm Reply. Can I make it a day ahead? Jennifer McHenry May 2, am. Sarah August 3, am Reply. Can this be used with all frozen berries? Jennifer McHenry August 3, pm Reply. Jennifer March 31, pm Reply. Jennifer P June 23, am Reply.

Riley June 24, pm Reply. Miranda Mangoes and Chutney July 10, pm Reply. Lisa August 15, am Reply. Lisa August 16, pm Reply. Linda March 30, pm Reply. Thanx Jennifer! Sandra July 30, pm Reply. Kristin May 9, pm Reply. Melissa May 26, am Reply. Jennifer McHenry May 28, pm Reply. Alex June 3, am Reply. Jennifer McHenry June 3, am Reply. Jessica July 21, am Reply. Jennifer McHenry July 21, am Reply. So glad it was a hit, Jessica! Joyce August 10, pm Reply. Jennifer McHenry August 11, am Reply.

Gali January 6, pm Reply. Jennifer McHenry January 7, pm Reply. Mykel February 1, pm Reply. Mykel February 9, pm Reply. Jennifer McHenry February 10, am Reply. Emma March 7, pm Reply. Ari June 3, pm Reply. Jennifer McHenry June 4, pm Reply. Eme June 4, pm Reply. I did not find any textural issue with the frozen berries at all. Would recommend!! Jennifer McHenry June 6, am Reply. Thanks for letting me know how it works with frozen berries.

Glad you enjoyed it! Diane June 14, am Reply. Jennifer McHenry June 15, am Reply. Margy Cravath July 2, pm Reply. Jennifer McHenry July 3, am Reply. Jan July 24, am Reply. Jennifer McHenry July 24, pm Reply. Debbie August 8, pm Reply. For those that used frozen berries, did you thaw them first and drain?? Jennifer McHenry August 10, am Reply. Kari September 23, pm Reply.

Jennifer McHenry September 24, pm Reply. Neeli February 23, pm Reply. Jennifer McHenry February 25, pm Reply. Neeli February 25, pm Reply. Thank you for responding to my question and for the tip for a crunchy topping. Penny Post April 19, pm Reply. Jennifer McHenry April 21, pm Reply.

Hi, Penny. Katie May 1, pm Reply. Jennifer McHenry May 2, am Reply. Donna June 24, pm Reply. This was absolutely delicious. I used blackberries and blueberries. So very good! Jennifer McHenry June 27, am Reply. Jennifer McHenry April 17, am Reply. Shari Kronsberg June 25, pm Reply. Jennifer McHenry June 26, am Reply. Shari Kronsberg June 26, pm Reply. Kristal July 1, am Reply. Jennifer McHenry July 1, am Reply. Jennifer McHenry July 5, am Reply.

Dollie August 16, pm Reply. Jennifer McHenry August 17, am Reply. Dollie August 17, pm Reply. I will thaw out and rinse and try it without surger as well. Marie September 16, am Reply. Jennifer McHenry September 17, am Reply. Barbara September 20, pm Reply. I just made this tonight and it was absolutely delicious! Can you make it with the sugar free stuff?

There are many wonderful bloggers that use them. The whole cobbler is 32 points on green and 31 on blue and purple and the size of a standard pie--divide how you see fit. Nutritional information calculated on My Fitness Pal and using cashew milk.

All points were totaled on the WW App. Specific branding and serving size can impact nutritional information and points. About Sponsored Content Privacy Policy. Prep Time 10 minutes. Cook Time 30 minutes. Additional Time 20 minutes. Total Time 1 hour.