How many times have you purchased fresh berries and they spoil before you even open up the container? It happens to the best of us. As much as I try to not let it happen, unfortunately it does.
Once I notice berries are ripening faster than I can eat them, I freeze them, and save them for my morning smoothies.
I love berries — their vibrant colors, textures, and flavors. I usually purchase fresh berries, but when fall or winter comes around and fresh berries are not in their peak season it’s so lovely to pull some out of the freezer to enjoy the sweet taste of summer year-round.
If you do not have an abundance of berries in your freezer, do not fret — Cascadian Farm comes to the rescue. They have a package called Harvest Berries which is a heavenly combination of organically grown strawberries, blueberries, and blackberries.
Speaking of Cascadian Farm, I am so excited to announce that I will be traveling to Seattle to learn all about their products. I love field tours and cannot wait to learn all about their farm dedicated to bringing wholesome organic food to our tables.
There is something about berries that makes me nostalgic. This rustic cobbler reminds me of a dessert my grandma would make. Whenever she had any leftover fruit, fresh or frozen, she would make a simple cake mixture and would top it with fruit and bake it.
As a little girl, I never knew there was a name for her dessert – I just thought it was magical to see a wet mixture go into the oven and a beautiful baked dessert come out minutes later.
There is nothing fancy about this dessert – just a simple, classic cobbler that will bring back memories of the good old days.
This berry cobbler is amazing because it is made with frozen fruit, making it the easiest dessert I have ever made. The addition of Mexican chocolate, ground cinnamon, and vanilla extract gives this dessert a Latin kick.
Berry Mexican Chocolate Cobbler
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 tablespoons shavings of Mexican chocolate
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 3 cups frozen Cascadian Farm Harvest Berries, thawed, drained, and patted dry
- ¼ cup raw or turbinado sugar
- Vanilla ice cream, for serving
- Preheat oven to 350 degrees F.
- Grease a 9 or 10-inch cast iron skillet or baking dish with butter or shortening.
- In a medium bowl, stir together granulated sugar, flour, baking powder, cinnamon, chocolate, and salt. Add the buttermilk and combine. Add the melted butter and vanilla, and whisk until smooth.
- Pour the batter into the greased baking dish. Scatter the top with mixed berries.
- Sprinkle raw sugar over the top.
- Bake for 50 to 60 minutes until edges are golden and crispy.
- Serve warm with ice cream.
- You can use fresh berries instead of frozen.
This post is sponsored by Cascadian Farm and TheFeedfeed. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.