Ingredients50 m servings 295 cals
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Bake in preheated oven until the topping is golden brown, about 25 minutes.
Per Serving: 295 calories; 9 g fat; 53.2 g carbohydrates; 2.2 g protein; 23 mg cholesterol; 196 mg sodium. Full nutrition
ReviewsRead all reviews 9
These were tasty! I cut the recipe down to 4 servings and baked in ramekins. I used blackberries in place of the blueberries (because that's what I had on hand). Any berry would work well in the...
I tried this recipe on a whim, since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T, and it turned out great! I didn't have a cast iron skillet, so I co...
Absolutely delicious, full of flavor and easy to make! It's a new spring / summer favorite in our house!
Easy enough to make, and a big enough hit, that I've made in twice in two weeks. Great by itself or ala mode. Used home grown raspberries and u-pick local blueberries.
Added frozen strawberries...no problem. The pre-boiling step really =helped it to hold together when done.
This was super yummy! I will be making this again and again with a few modifications. The first time I made it I used 2 cups blueberries, 3/4 cup raspberries, and 3/4 cup blackberries. I cooke...