Bubbling Berry Cobbler
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 396396 cal |
| pro | 5 g5g pro |
| total fat | 13 g13g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 66 g66g carb |
| fibre | 6 g6g fibre |
| sodium | 305 mg305mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1212 iron |
| vit A | 1414 vit A |
| vit C | 2323 vit C |
| folate | 88 folate |
Topped with light, tender biscuits, a tumble of berries and other fruit makes a delicious ending. Serve with vanilla ice cream.
Ingredients
- 4 cups chopped peeled apples , (about 4 large)4 cups chopped peeled apples, (about 4 large)
- 3 cups chopped rhubarb 3 cups chopped rhubarb
- 3 cups frozen raspberries 3 cups frozen raspberries
- 1-1/2 cups frozen blueberries 1-1/2 cups frozen blueberries
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- 2 tbsp lemon juice 2 tbsp lemon juice
- Topping:
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 tbsp baking powder 1 tbsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/2 cup cold butter 1/2 cup cold butter
- 1/2 cup milk 1/2 cup milk
- 1 egg , beaten1 egg, beaten
Preparation
In bowl, gently toss together apples, rhubarb, raspberries, blueberries, sugar, flour and lemon juice. Spoon into greased 13- x 9-inch (3 L) baking dish.
Topping: In separate bowl, stir together flour, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. Drizzle with milk, stirring with fork until dough holds together. On lightly floured surface, knead dough 10 times. Roll or pat out into 13- x 9-inch (33 x 23 cm) rectangle. Cut into 8 equal pieces. Arrange on fruit mixture; brush with egg.
Bake in centre of 375°F (190°C) oven for 45 minutes or until bubbly and topping is golden and no longer doughy underneath.
- Keywords : Dessert; Apples; Rhubarb; Raspberries; Bake; Blueberries; Flour;
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