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Mixed Berry Cobbler

Mixed Berry Cobbler recipe
photo by:kraft
Mixed fresh berries—blueberries, blackberries and raspberries—bake up hot and bubbly in this cream cheese-crumble cobbler.
20 min
2 hr
12 servings, 1/2 cup each

What You Need

cup  flour
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
cup  cold butter, divided
cups  mixed fresh berries (blueberries, blackberries, raspberries)
cup  sugar
cup  MINUTE Tapioca
tsp.  ground cinnamon
cups  thawed COOL WHIP Whipped Topping

Make It

PLACE flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.

MEANWHILE, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.

HEAT oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.

BAKE 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.

Kraft Kitchens Tips

Size Wise
This fruit-based dessert can be enjoyed on occasion. Just remember to keep tabs on portions.
Substitute cornstarch for the tapioca.
Easy Cleanup
Occasionally, a fruit cobbler will bubble over the side of the baking dish as it bakes. To help keep your oven clean, place a foil-covered baking sheet on the oven rack below the cobbler to catch any fruit juices that might boil over the side.
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