Bubbling Berry Cobbler
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 396 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 66 g |
| fibre | 6 g |
| sodium | 305 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 12 |
| vit A | 14 |
| vit C | 23 |
| folate | 8 |
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)
- 3 cups chopped rhubarb
- 3 cups frozen raspberries
- 1-1/2 cups frozen blueberries
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tbsp lemon juice
- Topping:
- 1-1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter
- 1/2 cup milk
- 1 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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