Red, White, and Blueberry Cobbler

 

Ingredients for Topping:

• 7 tablespoons unsalted butter, softened, plus more for the baking dish
• 1/2 cup cornmeal
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/8 tsp salt
• 3/4 cup chopped almonds

Ingredients for Filling:

• 2 cups blueberries 
• 2 cups raspberries
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon fresh lemon juice
• 2 tablespoons cold unsalted butter, cut into small pieces

Directions:

Preheat the oven to 375 degrees F.


Butter a 2 qt shallow baking dish (you can also make individual sizes by using small pie tins!) 

Make the topping: Mix the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.

Make the filling: Toss the blueberries, raspberries,  granulated sugar, flour and lemon juice in a bowl.

Transfer the filling to the prepared dish and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. 

Let sit 10 minutes before serving. Serve with vanilla ice cream to complete the patriotic feel!!