Raspberry, Cherry & Blackberry Cobbler

• 1 cup Whole Wheat Pastry Flour
• 3/4 cups Sugar
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Each Cinnamon And Nutmeg
• 2 Eggs, Slightly Beaten
• 3 Tablespoons Vanilla Yogurt
• 2 Tablespoons Milk
• 2 cups Blackberries, Fresh Or Frozen
• 2 cups Raspberries (Fresh Or Frozen)
• 2 cups Cherries, Pitted (fresh Or Frozen)
• 1/2 cups Sugar
• 3 Tablespoons Quick Cooking Tapioca

1. Preheat oven to 375 F and grease a 9x13 baking dish. Set aside.
2. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, yogurt, and milk. Add egg mixture all at once into the flour mixture. Stir just until moistened. Set aside.
3. In a large bowl, combine raspberries, blackberries, cherries, 1/2 cup sugar, and tapioca. Let the mixture sit 5 minutes.
4. Pour fruit mixture into the prepared baking dish and top with cobbler batter.
5. Bake for 30-40 minutes, or until a toothpick inserted into the center of the top comes out clean.
6. Let stand for 30 minutes to let filling cool and thicken. Spoon warm cobbler into dessert dishes. If desired, top with ice cream, and you should definitely desire.

whole wheat pastry flour, sugar, baking powder, ubc, cinnamon, eggs, vanilla yogurt, milk, blackberries, raspberries, cherries, sugar, tapioca

Taken from tastykitchen.com/recipes/desserts/raspberry-cherry-blackberry-cobbler/ (may not work)