Top our Blueberry, Raspberry & Blackberry Cobbler with a cream cheese crust! Tapioca thickens the filling of this Blueberry, Raspberry & Blackberry Cobbler.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
- Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
- Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
- Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 14 g, Protein 2 g
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