Easy Mixed Berry Cobbler with Lattice Crust
It's berry season, perfect time to make this berrylicious and Easy Mixed Berry Cobbler with Lattice Crust packed with luscious raspberries, blueberries, strawberries and blackberries.
Servings 8 servings
For the filling
- 5 cups fresh or frozen mixed berries 24 ounces
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
For the crust
- 1 refrigerated, pre-made pie crust dough sheet I used Pillsbury
- 1 large egg beaten
- 1 teaspoon water
- 1 tablespoon sanding sugar or large sugar crystals available in the cake decoratiing section
Preheat oven to 350°F.
In a large bowl, toss together berries, lemon juice, cornstarch and sugar. Pour into a 10-inch round pie plate or casserole dish that's 2 inches deep.
Unroll pie crust sheet onto clean counter. Cut into 1-inch strips with a pizza cutter or knife. Lay strips onto berries in a lattice pattern.
First lay down five strips of dough (vertically), leaving about an inch in between each piece. Then pull back the second and fourth strips. Lay one strip across (horizontally) and replace the second and fourth to original position. Next, pull back the first, third and fifth strips and lay a strip across (horizontally) and replace the first, third and fifth to original position. Repeat until you have five rows across. Tuck in edges.
In a small bowl, beat egg and add 1 teaspoon water. Brush onto pie dough (you will have a lot of leftover egg which you can scramble and eat for breakfast). Sprinkle with sugar and bake for 45 minutes or until light golden brown. Let cool about 10 minutes and serve with vanilla ice cream.
Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 100mg | Fiber: 3g | Sugar: 17g | Vitamin A: 84IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg