Lemon Black and Blue Cobbler
Lemon zest awakens the flavors of this berry dessert. Try serving with Chicken and Herb Pot Pie Stoup.
- 1 pound blackberries
- 1 pound blueberries
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon freshly ground nutmeg
- Pinch salt
- 1 teaspoon lemon zest
- 6 tablespoons butter, cold and cut into small pieces
- 3/4 cup sliced almonds
- French vanilla ice cream
Pre-heat the oven to 375°F.
In a medium size bowl, combine the berries with the honey and cornstarch. Mash together slightly with a fork just to release a little berry juice and combine with the cornstarch. Divide the berry mixture between four shallow (12 ounces each) ovensafe dishes and reserve.
In the bowl of a food processor, add the flour, sugar, nutmeg, salt and lemon zest and pulse to combine. Add the butter and pulse until the butter and flour are just barely combined, about 15 seconds. Transfer the butter mixture to a bowl and toss with the sliced almonds. Evenly divide the topping between the four dishes by sprinkling it over the berries to almost cover them completely.
Transfer to the oven and bake for about 20 minutes or until the top is lightly browned. Remove from the oven and serve warm with a scoop of ice cream.