Berry Cornmeal Cobbler

Use a box of Jiffy cornbread mix and our Blackberry Mulled Merlot Jam to make the easiest, yummiest cobbler you've ever seen.

Recipe adapted from Country Living

Makes 8

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.