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Dairy Best Cobbler
- Prep Time :
- Cook Time :
- 6-8 mixed berries (blueberries, raspberries, blackberries and sliced strawberries) - fresh or frozen (thawed and drained)
- 1/3 cup (75 mL) granulated sugar
- 3 Tbsp (45 mL) cornstarch
- ½ tsp (2 mL) finely grated lemon zest
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) cold butter, cut into cubes
- 2 cups (500 mL) all-purpose flour
- ¼ cup (60 mL) granulated sugar
- 2 Tbsp (30 mL) baking powder
- ½ tsp (2 mL) salt
- ½ cup (125 mL) cold unsalted butter, cubed
- 1 cup (250 mL) milk
- 1 tsp (5 mL) vanilla
Great Tastes of Manitoba 2016-17
Preheat oven to 375˚F (190˚C). Grease a 9 x 13” baking dish. Toss together berries, sugar, cornstarch, lemon zest, lemon juice and butter; scrape into prepared pan.
Topping: Stir together flour, sugar, baking powder and salt; using a pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Whisk milk with vanilla; gently stir into flour mixture using a fork to make ragged dough. Drop heaping tablespoonfuls randomly over filling. Brush tops lightly with additional milk.
Bake for 45 to 50 minutes or until filling is bubbling and biscuits are golden brown and cooked through.
Serve warm with ice cream.
To add variety and colour to your cobbler, use a large can (~ 3 cups/750 mL) of sliced peaches and 3 cups (750 mL) of berries.