Photo Credit: Will Cook for Smiles
Sweet berry cobbler with vanilla ice cream à la mode - the perfect way to end a heavy meal this fall. Especially when it’s cool outside, a nice hot dessert satisfies that sugar craving and warms you right up. The herbal lemon tea in this cobbler is quite subtle but beautifully balances the sweetness of the berries.
Mixed Berry Tea Cobbler
Makes 4-6 servings // Total time: 50 minutes // Active time: 15 minutes
- 1/2 cup filtered water
- 1 tsp loose leaf or 1 sachet/bag herbal lemon tea
- 1 cup blueberries
- 1/2 cup raspberries
- 1/2 cup chopped strawberries
- 1 tbsp sugar
- 1 tsp lemon juice
- A pinch of cinnamon
- 1 egg
- 2/3 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup flour
- 1 tbsp butter
Preheat oven to 350°F and use a 6 1/2 inch skillet (cast iron works best!).
Boil water and steep tea for 5-6 minutes. Then remove (strain) tea and let cool to room temperature.
In a small mixing bowl, combine all the berries, sugar, lemon juice, and cinnamon. In a large mixing bowl whisk the egg and sugar well for a minute, then whisk in salt, baking powder, sour cream, and vanilla extract until well combined. Finally, add in the cooled tea and whisk well.
Next mix in the flour until well combined. Then prepare your skillet by heating it over medium heat, and melting the 1 tbsp butter in it. Move the butter around the skillet to get an even coating then remove from heat. Pour in most of the batter, leaving a bit for topping. Add the berries on top, and drizzle on the rest of the batter.
Bake for 30-35 minutes or until golden. Serve it up with a scoop of vanilla ice cream and enjoy!
Recipe adapted from Will Cook for Smiles