Blueberry Raspberry Cobbler Blueberry Raspberry Cobbler

Author: Canadian Living

Harvest an orchardful of flavour with this old-fashioned cobbler.

  • Portion size 6 servings


Biscuit Flavouring:
Biscuit Topping:


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.

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Baking & Desserts

Blueberry Raspberry Cobbler