Old Fashioned Berry Cobbler
18 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 253 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 22 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 12 |
| vit A | 7 |
| vit C | 15 |
| folate | 28 |
Because this comfy cobbler uses frozen berries – you can buy a mix or use your own – this dessert is in season any time of the year.
Ingredients
- 4 cups frozen mixed berries
- 1/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp lemon juice
- biscuit topping:
- 1-1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cold butter, cubed
- 1/2 cup buttermilk
Preparation
Butter bottom and side of slow cooker. Add berries, sugar, flour and lemon juice; toss gently to combine.
biscuit topping: In large bowl, whisk together flour, sugar, baking powder, baking soda and sa< with pastry blender, cut in butter until crumbly. Add buttermilk all at once; stir with fork to make soft, slightly sticky dough. With floured hands, gather into ball.
On lightly floured surface, knead dough until surface is smooth, about 10 times. Pat into 8-inch (20 cm) circle or oval, depending on shape of insert. Cut into 8 wedges. Arrange in same order over fruit.
Cover and cook on high until biscuits are no longer doughy underneath, about 3 hours. Remove insert from slow cooker; let cool, uncovered, for
1 hour before serving.
biscuit topping: In large bowl, whisk together flour, sugar, baking powder, baking soda and sa< with pastry blender, cut in butter until crumbly. Add buttermilk all at once; stir with fork to make soft, slightly sticky dough. With floured hands, gather into ball.
On lightly floured surface, knead dough until surface is smooth, about 10 times. Pat into 8-inch (20 cm) circle or oval, depending on shape of insert. Cut into 8 wedges. Arrange in same order over fruit.
Cover and cook on high until biscuits are no longer doughy underneath, about 3 hours. Remove insert from slow cooker; let cool, uncovered, for
1 hour before serving.
- Keywords : Dessert; Slow-Cook/Crockpot; Blueberries; Raspberries;
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