Blueberry Raspberry Cobbler
Harvest an orchardful of flavour with this old-fashioned cobbler.
Servings: 6
Ingredients:
-
4 cups (1 L) blueberries (preferably fresh)
3 cups (750 mL) raspberries (preferably fresh)
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) cornstarch
Biscuit Topping
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
pinch salt
1/4 cup (50 mL) cold butter
Biscuit Flavouring
1/2 tsp (2 mL) cinnamon
3/4 cup (175 mL) 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.
Tags:
Desserts; Grains; Sugar/Sweets; Fruits; Cheese/Other Dairy; Bake;
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