Almond and berry cobbler from Dappled: Baking Recipes for Fruit Lovers (page 121) by Nicole Rucker

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Notes about this recipe

  • tarae1204 on April 21, 2021

    This is a bad recipe, frankly. It calls for three times the amount of sugar of a standard similar berry cobbler. 1.5 cups for 2 lb fruit is way too much. It should be 0.5 cups sugar. I used a full batch of the almond cream which was delicious in her banana cream pie, but like anya_sf found, it’s grainy in the cobbler. Also, you might taste almond extract but not the cobbler topping which gets lost in the overly sweet berry soup. Disappointing but not surprising since there is the same sugar overload problem in the peach cobbler recipe in this book. What a waste of beautiful expensive berries!!!

  • anya_sf on May 20, 2020

    I made this to use up 1/2 recipe almond cream, making 3 large individual ramekins with a mixture of blueberries and raspberries. The amount of sugar seemed like way too much; I reduced it by 1/3, but the cobbler was still overly sweet. The individual cobblers looked done after 35 minutes, but the almond topping had sunk into the fruit and hadn't browned, so I broiled them briefly. This was a nice idea and I'd try it again with half the sugar, except my son did not like the grainy texture of the almond cream in the cobbler.

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