Berry Cornmeal Cobbler
berry cornmeal cobbler
Adapted from Country Living
Use a box of Jiffy cornbread mix and our Blackberry Mulled Merlot Jam to make the easiest, yummiest cobbler you've ever seen.
Makes 8 mini cobblers
6 tbsp. cold butter, diced
6 c. assorted berries, fresh or frozen
2/3 c. sugar
1/2 c. Blackberry Mulled Merlot Jam
1/4 c. flour
2 tbsp. lemon juice
2 tsp. vanilla extract
1 (8.5 oz.) box Jiffy Corn Muffin Mix
1/2 c. chopped nuts (such as almonds, pecans or walnuts)
1 egg, beaten
1. Preheat oven to 400º F. Spray 8 (4 oz.) ramekins (or one large cast iron skillet) with non-stick spray. Arrange on a baking sheet with parchment paper.
2. Toss together berries, sugar, jam, flour, lemon juice and vanilla in a bowl. Divide evenly among ramekins.
3. Cut butter into corn muffin mix using hands or a pastry blender until crumbly. Stir in nuts, then stir in egg with a fork until combined. Sprinkle mixture over berries.
4. Bake until fruit is bubbly and crust is golden brown, about 25 minutes. Serve warm or at room temperature.