Razzleberry Cobbler Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

Berry Compote

• 1 and 2/3 cups granulated sugar (I use organic raw cane sugar – I prefer the Florida Crystals brand which is available at most grocery stores)
• 1/3 cup organic cornstarch
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla (I use Trader Joe’s Organic Alcohol-Free Pure Vanilla)
• 1½ cups blackberries
• 1½ cups blueberries
• 1½ cups red raspberries
• 1½ cups yellow raspberries

Biscuit Topping

• 2 cups organic all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder (I use Trader Joe’s baking powder which is aluminum-free)
• 1 teaspoon salt
• 1/3 cup oil
• 1 cup milk (or plant-based milk of your choice – I use Silk Original soy milk)

Instructions:

1. Begin by preparing the berry compote. Add the 1 and 2/3 cups sugar, cornstarch, and salt to a large saucepan. Blend. (Do not turn on the stove yet.)
2. Add the lemon juice, vanilla, blackberries, blueberries, red raspberries, and yellow raspberries to the saucepan, and stir to combine with the dry ingredients. Either fresh or frozen berries work for this recipe. (A note on the lemon juice: You can use either fresh or bottled lemon juice. If using bottled lemon juice, I highly recommend the Giancarlo Polenghi brand Italian Volcano 100% Sicilian Organic Lemon Juice. This has the best flavor of any bottled lemon juice we’ve tried. It’s also simply pure organic lemon juice. Most brands of lemon juice have questionable additives which we try to avoid.)
3. Turn the stove on, and cook on medium to high temperature until the mixture thickens. The temperature and cooking time will depend on whether the berries are fresh or frozen. Stir frequently to prevent the compote from sticking to the saucepan.
4. Bring the compote to a boil, stirring frequently. Once the compote has come to a boil, reduce heat to medium and cook for just one or two minutes more. Stir constantly to prevent sticking/burning. Turn off the stove.
5. Heat oven to 400 degrees Fahrenheit.
6. Pour the berry compote into a 9×13 pan or casserole dish (it does not have to be greased). Set aside.
7. Begin preparing the cobbler biscuit. Add the flour, ¼ cup sugar, baking powder, and salt to a medium-sized mixing bowl. Stir the dry ingredients to combine.
8. Add the oil and milk (or plant-based milk) to the mixing bowl, and mix well.
9. Drop the batter by large spoonfuls onto the berry compote in the 9×13 pan (I recommend using a stainless-steel cookie scoop to do this). You should have 12 dollops of the biscuit batter.
10. Bake for 30 to 35 minutes, or until the cobbler’s biscuit topping is golden brown in color.
11. Cool for about 10 to 15 minutes, then enjoy with vanilla ice cream or homemade whipped cream.

Yields 12 servings.

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