Summer berries are turning up and cobbler is one of our favorite ways to use them. Frozen berries are a great substitute, however, and we were impressed by Whole Foods' bag of mixed organic berries. It included blackberries, blueberries, raspberries and strawberries, and the diversity gave this cobbler a wonderful freshness and flavor. The cream cheese filling swirled in is not too sweet, and it makes this a refreshing dessert that could easily double for a weekend breakfast.
Berry Cobbler with Cream Cheese Swirl
2 1/2 cups mixed frozen or fresh berries (16 ounces) 1/4 cup sugar 3 tablespoons brandy Approximately 1/4 cup of mixed mint and lemon verbena leaves, chopped Juice of 1 lemon 2 8 ounce packages of cream cheese 2/3 cup sugar 2 eggs Zest of 2 lemons 1 1/2 cups oats 1/2 cup flour 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt
Mix the berries with the sugar, brandy, chopped herbs and lemon juice. Let sit for at least an hour or overnight in the fridge.
Heat the oven to 350º F. Whip the cream cheese with the sugar, eggs and lemon zest until well mixed and creamy. Drain the berries and put in a 9-inch pie dish. Swirl in half the cream cheese mixture, dotting it between the berries in large dollops. Pour the drained berry juice over top.
Mix the oats, flour, spices and salt into the remaining cream cheese and dot the top of the berries with the oat mixture. Place the pie dish on a baking sheet to catch any juice that bubbles over the edges. Bake for about 45 minutes or until the top is golden and baked through. Let cool before serving.