Blueberry Raspberry Cobbler
This recipe makes 6 servings
Harvest an orchardful of flavour with this old-fashioned cobbler.
Ingredients
- 4 cups fresh blueberries 4 cups fresh blueberries
- 3 cups fresh raspberries 3 cups fresh raspberries
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 tbsp cornstarch 1 tbsp cornstarch
- Biscuit Topping
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- salt pinch salt
- 1/4 cup cold butter 1/4 cup cold butter
- Biscuit Flavouring
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 3/4 cup buttermilk 3/4 cup buttermilk
Preparation
In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
Biscuit Flavouring: In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.
- Keywords : Dessert; Blueberries; Raspberries; Bake; Sugar; Buttermilk;
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