Raspberry and Blueberry Cobbler

4.6
(14)

Serve with plain vanilla ice cream.

4
4
4
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
Yield:
8 servings

Ingredients

Topping:

  • 1 cup all-purpose flour

  • ½ cup white sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 6 tablespoons butter

  • ¼ cup boiling water

Filling:

  • 2 tablespoons cornstarch

  • ¼ cup cold water

  • 2 cups fresh blueberries

  • 1 ½ cups fresh raspberries

  • ¾ cup white sugar

  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.

  3. Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.

  4. Bake in preheated oven until the topping is golden brown, about 25 minutes.

Nutrition Facts (per serving)

295 Calories
9g Fat
53g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 295
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 23mg 8%
Sodium 196mg 9%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 36g
Protein 2g
Vitamin C 10mg 51%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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