Equipment: Digital Scale (preferred), 9″ Pie Dish that holds at least 1.5 qts, Mixing Bowls, Whisk, Measuring Spoons & Cups, Sturdy Spoon, Knife, Cutting Board, Cooling Rack, Grater, Baking Sheet (optional)

Before You Dive In – Prep: Please Read!

• Hull and cut the strawberries into bite sized pieces (if using)
• Sort, rinse and pat dry berries
• Grate lemon zest
• Grind instant tapioca in a spice grinder or processor if granules are pearly
• Move oven rack lower third position
• Preheat oven to 375 degrees Fahrenheit (190 C)
• Butter or apply non-stick spray to the pie dish (try using our non-stick baking Goop)

Make Cobbler!

Step 1: In a large bowl, combine dry berries.

Step 2: In a separate small bowl, combine sugar and lemon zest. Massage the zest into the sugar with your fingers to release the flavor of the zest into the sugar. Add the tapioca and whisk to combine.

Step 3: Add the sugar mix to the berries and gently toss to combine. Break up any clumps of tapioca and sugar. The sugar mix should be evenly blended in. Pour berries into the prepared pie dish. Set aside.

Step 4: In a small bowl, whisk together the egg, vanilla and cider. Set aside.

Step 5: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Grate the butter directly into the bowl and use a fork or your fingers to combine. Your blend should look like flour-coated baby peas. If you have large chunks of butter, break them up into small pieces.

Step 6: Pour the egg mix into the flour blend. Use a sturdy spoon, and then your hands to fully combine. Be mindful not to overwork the dough. It will look and feel like cookie dough when ready.

Step 7: Break off small pieces of dough and distribute them evenly over the surface of the berries. Cover the entire top. See the photo in the blog for an example. Sprinkle sugar over the crumble top (optional).

Step 8: Place pie dish in a preheated 375 F/190 C oven on the lower third rack. If you are worried about juice spilling over, place dish on a baking sheet, or place a sheet of foil on the bottom of your oven. Bake for 30-35 minutes and check for browning. If the crumble appears to be browning too quickly, tent with foil. Continue to bake for a total of 55 minutes. Your mixed berry crumble should be cooked through and bubbly in the middle.

Step 9: Remove crumble from the oven and allow to cool on a wire rack until ready to serve. The longer the crumble rests, the firmer the berry filling will be. Best served warm with ice cream and/or freshly whipped cream.

Enjoy!