Blueberry Raspberry Cobbler

Just in time for the 4th of July! This has the red and blue part covered, topped with some whipped cream or ice cream and you've got the white part covered.  I modified this recipe from a peach cobbler post I did last year. I just love the crumb topping!

First wash all the fruit, picking through it carefully to remove any leaves or stem, then mix it together in a large bowl. To this, add the brown sugar, cinnamon, nutmeg, lemon juice and cornstarch.

Let the fruit sit for a few minutes and start working on the topping.  Add the flour, both sugars, baking powder, salt, and butter in a bowl and mix with a fork or a pastry cutter to get the butter combined well.  Next add the hot water and mix until just combined.

In a 9x9 inch dish pour the fruit, top with the dough mixture.  Try to spread the dough out as much as possible but it doesn't have to cover the entire surface.  Now sprinkle the cinnamon sugar over the top of the dough mixture.

Let this sit for a little while after you remove from the oven.

Here's what you'll need:

4 C. Raspberries
2 C. Blueberries
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp lemon juice
2 tsp cornstarch

Topping:
1 C. all-purpose flour
1/4 C. white sugar
1/4 C. brown sugar
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp unsalted butter
1/4 C boiling water

Sugar:
3 Tbsp white sugar
1 tsp ground cinnamon

Preheat oven to 425 degrees.
In a large bowl, combine raspberries and blueberries with 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x9 inch baking dish. Bake in preheated oven for 10 minutes.

While the fruit bakes; in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry cutter, until mixture resembles coarse meal. Stir in water until just combined.

Remove the berries from the oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.