Saskatoon Berry Cobbler
Saskatoon Berry Cobbler
Photography by Jodi Pudge
This recipe makes 9 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 233233 cal |
| pro | 3 g3g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 43 g43g carb |
| fibre | 5 g5g fibre |
| chol | 15 mg15mg chol |
| sodium | 174 mg174mg sodium |
| potassium | 170 mg170mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 1111 iron |
| vit A | 66 vit A |
| vit C | 88 vit C |
| folate | 1717 folate |
Linda and James Tapp live south of Biggar, Sask., and have farmed together their whole married life. Linda, an ardent cook and baker, shared the recipe for this juicy cobbler made with a mixture of cooked and raw local Saskatoon berries. “You get more juice and flavour that way,” she says.
Ingredients
- 3 tbsp all-purpose flour 3 tbsp all-purpose flour
- 5 cups fresh or thawed frozen Saskatoon berries 5 cups fresh or thawed frozen Saskatoon berries or blueberries
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- grated zest of 1 Lemon grated zest of 1 Lemon
- juice of 1 Lemon juice of 1 Lemon
- 1 tbsp butter 1 tbsp butter
- Biscuit Topping:
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 2 tsp baking powder 2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 3 tbsp cold butter , cubed3 tbsp cold butter, cubed
- 1/2 cup milk 1/2 cup milk
- 1 tsp turbinado sugar 1 tsp turbinado sugar or granulated sugar
Preparation
In saucepan, combine 2 cups of the Saskatoon berries, the sugar, lemon zest and juice, and 1/4 cup cold water. Bring to boil; reduce heat to medium and cook just until berries start to break down, about 3 minutes. Stir in flour mixture; cook, stirring until thickened, 1 to 2 minutes.
Remove from heat; stir in remaining berries and butter. Scrape into greased 8-inch (2 L) baking dish.
Biscuit Topping: In large bowl, whisk together flour, granulated sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. With fork, stir in milk until soft ragged dough forms.
Drop dough, in 9 equal spoonfuls, evenly spaced, over fruit mixture. Sprinkle with turbinado sugar. Bake in 400°F (200°C) oven until biscuits are browned and no longer doughy underneath, 20 to 25 minutes.
Source : Canadian Living Magazine: September 2011
- Keywords : Dessert; Summer; Bake; Flour; Blueberries; Sugar; Lemons; Milk; 300 calories;
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