Berry Cobbler
From desifull 15 years agoIngredients
- 1-2/3 cups berries* shopping list
- 3/4 teaspoon vanilla extract shopping list
- 1/3 lemon, juiced shopping list
- 2/3 cup white sugar, or to taste shopping list
- 1/4 teaspoon all-purpose flour shopping list
- 2 teaspoons butter, melted shopping list
- 1 cup and 3 tablespoons all-purpose flour shopping list
- 2-3/4 teaspoons baking powder shopping list
- 1/4 cup white sugar shopping list
- 3 tablespoons and 1 teaspoon butter shopping list
- 2/3 cup milk shopping list
- 1-1/4 teaspoons sugar shopping list
- 2/3 pinch ground cinnamon shopping list
- * I have made this with half blackberries and half raspberries and it came out so good, but you can use any berries or combination you wish. shopping list
How to make it
- Lightly grease an 8 inch square baking dish. Place the berries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the berries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be berry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
People Who Like This Dish 3
- donman Hammond, LA
- linspj New Hartford, NY
- desifull Benicia, CA
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