Summer Cherry-Berry Cobbler W/ Toffee-Streusel Topping
Servings: 8
Calories: 472kcal
Ingredients
Ingredients for the fruit filling:
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons quick tapioca
- 2 cups blueberries
- 1 cup raspberries
- 2 cups sweet cherries pitted*
Ingredients for the topping:
- 10 tablespoons butter
- 1 ¼ cups all-purpose flour
- 1 cup sugar
- 1 cup toffee bits set aside 2 tablespoons, I used Heath Bits
- a pinch salt if using unsalted butter
Instructions
Directions:
- Combine fruit, sugar, cornstarch and tapioca in a large bowl. Stir gently to combine. Pour into a deep pie dish or tart pan. Bake at 350˚F for 25 minutes. Remove from oven and allow to cool for 15 minutes while preparing the topping.
- In a large microwave-safe bowl, melt the butter. Add the flour, sugar and toffee bits (except for the reserved 2 tablespoons) and stir with a fork until large wet crumbs form. If mixture is too wet and doesn't form crumbs, add just a bit more flour, but be careful not to add to much. You want large, wet crumbs.
- Taking a handful at a time, scatter crumb mixture over top of berries. Return cobbler to oven and bake another 10 minutes. Sprinkle reserve toffee bits over crumbs and return to oven for another 5-10 minutes or until golden.
Nutrition
Calories: 472kcal | Carbohydrates: 84g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 128mg | Potassium: 148mg | Fiber: 3g | Sugar: 59g | Vitamin A: 495IU | Vitamin C: 9.9mg | Calcium: 18mg | Iron: 1.2mg