Red White Blue-Berry Cobbler (Easy July Fourth Dessert)

Servings: 6

For the Graham Cracker Crust:

• 1 1/2 cups Graham Cracker Crumbs, typically 1 large package
• 1/4 cup Melted Butter
• 1 Eggland's Best large Egg
• 1 tbsp. Water

For the Berry Filling:

• 3-4 cups Fresh or Frozen Mixed Berries
• 1/3 cup Flour
• 1/3 cup Granulated Cane Sugar or Maple Syrup
• 4 tbsp. Water
• Juice of 1 Lemon

• Vanilla Bean Ice Cream, for serving

1. Preheat oven to 375F. Lightly grease a 8-9" pie pan.
2. In a large bowl, whisk the egg until smooth. Whisk in the melted butter and water.
3. Add the graham cracker crumbs into the bowl, then use a spatula to stir in all together.
4. Evenly press the graham cracker mixture into the prepared pie pan, coming up slightly on the edges.
5. Place in the freezer for 10 minutes, or refrigerator for 30 minutes while you make the filling.
6. To make the filling, simply whisk together the flour, sugar, water, and lemon juice in a small saucepan. Fold in the mixed berries.
7. Place the saucepan over medium high heat and bring to a boil, stirring consistently. Reduce heat to a simmer for 5 minutes, stirring occasionally.
8. Transfer the berry mixture on top of the chilled crust.
9. Bake for 15-20 minutes, or until set. Let cool for at least 10 minutes before serving warm with vanilla bean ice cream. Enjoy!