Holiday Special Berry Cobbler
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Unsalted butter||1 Cup (16 tbs) (2 Sticks)|
|Warm water||1⁄2 Cup (8 tbs) (Or More As Desired)|
|Raspberry||20 Ounce (2 Containers)|
|Blueberries||10 Ounce (1 Container)|
|Blackberries||10 Ounce (1 Container)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Lemon zest||1 Teaspoon|
|Lemon||1⁄2 , juiced|
For the Dough:
In a food processor place the first three ingredients and begin to pulse until blended. Slowly start to add the water and continue to pulse. The dough should be stiff, but manageable. If needed, you can add a little bit of water till you get the right consistency. Basically, if you poke at the dough, you don't want it to stick to you, that is a sign that it is too moist. If this does happen, just add some more flour.
Take the dough out of the food processor, roll it into a ball, cover it in Saran wrap, and refrigerate for at least 30 minutes.
For the Filling:
Combine all ingredients in a bowl and mix well.
Pre-heat oven to 350 degrees. Spray an 8 x 11 glass dish with cooking spray. Roll dough out to a rounded square, larger than the the glass dish you are using. Carefully place dough in glass dish making sure to press the corners down (there should be about 1.5-2 inches of dough hanging over.) Place filling on top of dough and then carefully fold over the excess dough. Make sure that you leave an opening in the center. If you have too much dough, you can simply cut some off.
Bake in oven for 30-40 minutes. I usually just keep an eye on it and as soon as it starts to brown a little I take it out. Let it sit for at least 20 minutes before serving.