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Three Berry Cobbler Recipe

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Three Berry Cobbler image
Kevin Hollenshead with sons - Ryan & Ian. Two Eagle Scouts and a little one with that as a goal.

 

This recipe for Three Berry Cobbler, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kevin Hollenshead
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (12-oz.) pkg. frozen blackberries, unthawed
1 (12-oz.) pkg. frozen raspberries, unthawed
1 (12-oz.) pkg. frozen blueberries, unthawed
1 1/2 c. sugar
1/2 c. all-purpose flour
1/4 c. butter or margarine, melted
1 tsp. vanilla extract
1 (15-oz.) pkg. refrigerated pie crust
1 lg. egg, lightly beaten
1 T. sugar

Directions:
Directions:
Stir together first 7 ingredients in a large bowl, stirring just until combined. Spoon into a lightly greased 13" x 9" baking dish or Dutch oven. If cooking in a Dutch oven, a second pie crust can be layered on the bottom to prevent scorching fruit & help cleanup.

Roll 1 pie crust to fit baking dish; place on top of berry mixture. Cut remaining pie crust into 1/2 in. strips. Arrange strips in a lattice design over pie crust. Brush with egg; lightly sprinkle with 1 T. sugar. Bake @ 400 for 55 to 60 min., until golden & bubbly.

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
Kevin is the husband of Patrice (Hammer) Hollenshead, the son of Jack Hollenshead, Jr. and the step-son of Judy (Green) Hollenshead. He is the grandson of the late Jack & Dorothy (Bellew) Hollenshead. We have also used Pillsbury Crescent rolls in the Dutch oven version with pie crusts (layer then into the fruit mixture) as they add a nice flakiness to the cobbler. This is especially good if you like more breading in your cobblers than normal. You can also substitute your favorite fruits.

 

 

 

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