Three Berry Cobbler
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,079.1
- Total Fat: 13.4 g
- Cholesterol: 31.1 mg
- Sodium: 3,157.4 mg
- Total Carbs: 488.8 g
- Dietary Fiber: 23.4 g
- Protein: 19.6 g
View full nutritional breakdown of Three Berry Cobbler calories by ingredient
Introduction
The recipe that won my husband's heart (or stomach...not sure which came first!) Juicy berries topped with drop biscuits couldn't be easier to make, or more homey. You can use all whatever your favorite berry mix is (I use a pre-bought bag of three berry blend that I keep in the freezer), but be sure to include some blueberries, which are high in pectin and help the cobbler set up. I originally made this with full sugar, but now we enjoy it with partial splenda substitution. The recipe that won my husband's heart (or stomach...not sure which came first!) Juicy berries topped with drop biscuits couldn't be easier to make, or more homey. You can use all whatever your favorite berry mix is (I use a pre-bought bag of three berry blend that I keep in the freezer), but be sure to include some blueberries, which are high in pectin and help the cobbler set up. I originally made this with full sugar, but now we enjoy it with partial splenda substitution.Number of Servings: 1
Ingredients
-
3 tablespoons cornstarch
1/3 cup cold water
1 3/4 to 2 cups granulated sugar (divided)
1 1/2 tablespoons fresh lemon juice
6 cups fresh or frozen berries (picked over, rinsed and drained well if fresh)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into bits
1/3 cup boiling water
Vanilla ice cream (for serving - not included in nutritional info)
Directions
Preheat oven to 400 degrees. Line a baking sheet with foil.
Stir together cornstarch and cold water in a large bowl until cornstarch is completely dissolved. Add 1 to 1 1/4 cups sugar, depending on sweetness of berries, the lemon juice and berries, and combine gently but thoroughly. Transfer berry mixture to a well-seasoned 10-inch cast-iron skillet and set aside.
Combine flour, baking powder, salt and remaining 3/4 cup sugar in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl. (Alternatively, mix biscuit ingredients in a medium bowl with a pastry fork.) Add boiling water and stir just until a dough forms.
Bring blackberry mixture to boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit.
Set skillet on foil-lined baking sheet and bake until topping is golden, 30 to 35 minutes. Cool slightly on a rack and serve warm, with vanilla ice cream.
Makes 8 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user EHSCHWAB.
Stir together cornstarch and cold water in a large bowl until cornstarch is completely dissolved. Add 1 to 1 1/4 cups sugar, depending on sweetness of berries, the lemon juice and berries, and combine gently but thoroughly. Transfer berry mixture to a well-seasoned 10-inch cast-iron skillet and set aside.
Combine flour, baking powder, salt and remaining 3/4 cup sugar in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl. (Alternatively, mix biscuit ingredients in a medium bowl with a pastry fork.) Add boiling water and stir just until a dough forms.
Bring blackberry mixture to boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit.
Set skillet on foil-lined baking sheet and bake until topping is golden, 30 to 35 minutes. Cool slightly on a rack and serve warm, with vanilla ice cream.
Makes 8 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user EHSCHWAB.