Wild Berry Cobbler with Lavender and Vanilla Ice Cream by Michelle Bernstein
Ingredients
- 1 cup flour
- 1 cup sugar
- 1.5 teaspoon baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup butter, softened
- 1 tablespoon lavender
- 2 cups strawberries, stemmed, quartered
- 2 cups blueberries
- 2 cups blackberries
- 2 cups raspberries
- 1 tablespoon cornstarch
- 1 cup sugar
- 3 lemons, juice reserved
Directions
- Preheat the Oster® Toaster Oven to 375°. In an Oster® Food Processor, combine sugar and butter. Run until the consistency is like sand. Add flour, baking powder, salt, milk and lavender. Pulse until ingredients are well mixed. (It will not come together like dough.) Top berries with crust and bake for 45 minutes or until golden.
Serve hot and top with vanilla ice cream.
Copyright 2004 by Michelle Bernstein
- On medium heat, combine cornstarch and sugar in a saucepan with 1/2-cup water. Allow the mixture to come to a boil and thicken. Pour the mixture into a large bowl with the rest of the ingredients, softly mix well and place in a cobbler dish.
