Wineberry Cobbler

The wineberry is in the Rubis family like the raspberry and blackberries. The wineberry is less seedy than the blackberry in my opinion, and has a sweet hint of citrus flavor. The berries ripen around mid-July here in Pennsylvania. The wineberries have hairy bristles (unlike the hard thorns on blackberries and raspberries), a sticky bright red-orange berry that is covered by a calyx, and a large leaf in the center with two smaller leaflets on each side that are a white color on the underside. This is an invasive and non-native berry in North America, and originates from Japan and eastern Asia.

Wineberry Cobbler
Prep Time
1 hr
Cook Time
45 mins
 
Ingredients
  • 3 cups Wineberries
  • 1 1/4 cup Sugar
  • Juice from 1/2 a lemon
  • 1 cup Self-rising flour
  • 1 tsp Baking powder
  • 1 stick Un-salted butter 1/2 cup
  • 2 tsp vanilla flavoring divided
  • 1/4 cup water
  • 1 tsp Cornstarch
  • 1/2 tsp ground cinnomon
Instructions
  1. Add your berries to a container that has a lid. Add 1/4 cup of the sugar. Close the lid, and give the berries a light shake. Set aside for 1 hour.

  2. Pre-heat over to 425F

  3. In a 13- x 9-inch baking dish add berries, 1/2 cup sugar, 1 tsp of vanilla, cornstarch, and sprinkle cinnamon generously over the top. Stir ingredients together. 

  4. Place the dish in the over for 10 minutes.

  5. In a sauce pan bring the water to a boil.

  6. Cut butter in to small pieces.

  7. In a large bowl combine the flour, 1/2 sugar, baking powder, salt, 1 tsp of cinnamon (or more to taste), 1 tsp of vanilla, and butter.

  8. Slowly add the boiling water and mix ingredients in to a batter.

  9. Remove the berries from the oven.

  10. With a spoon, carefully add scoops of the mixture over the top of the berries.

  11. Bake for 30-45 minutes. Check at 30 minutes and continue until the top is a nice golden color, and the liquid is bubbling around the sides.

  12. Remove from oven and let rest for 30 minutes.

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