Ingredients

Berry filling       

4-7 cups of fruit

¾ cup brown sugar

2 tbs lemon juice

3tbs cornstarch

Topping

1 ½ cups of flour

1 ¼ cups of sugar

¼ tsp of salt

1 ½ stick of butter (12 tbs) melted

Preheat oven to 350 degrees.

First microwave the frozen fruit for about a minute. (I know I’m using the microwave and frozen fruit I’m an embarrassment to all bakers. Just kidding most bakers envy my talent).

Then add the brown sugar and lemon juice. Next mix in the cornstarch, if you want it thinner and more watery use less cornstarch if you want it thicker use more.

Add the berry mixture to an 8×8 or 9×9 pan or you could use a 9 inch pie pan.

For the topping mix the flour sugar and salt together. Then add the melted butter and mix until it is a crumbly dough.

Flatten the dough and cover the berries in sections.

If you are just doing the pan use all the topping to cover the berries and bake for 45-55 minutes. 

If you are doing the bite size only cover the berries with a thin layer of the topping and save the rest for later. Bake the berries for 45-55 minutes.

Now get mini cupcake liners and place on a cookie sheet use about a Quarter size to fill and find the thickness for the bottom. Press and and get it as even as possible. Bake those for 5 to 10 minutes or until golden brown.

Once the pan of berries is done let cool (until it is as cold as my heart just kidding they are better warm) and then use a small scoop to place it on top of the crust in the liner.

If you’re doing the fuller cobbler you can tell it is done when topping is golden brown and the berries are boiling. Remove from oven and let cool.

Whichever way you choose to make it it will be delicious. (Actually I can’t promise you that because you could screw it up and there’s no way it would be my fault because I’m perfect).