Raspberry and Blueberry Cobbler

Raspberry and Blueberry Cobbler

1 Review 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
rbabyrolle
Recipe by  rbabyrolle

“Serve with plain vanilla ice cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.
  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 flour mixture 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.

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Review (1)

Rate This Recipe
Kim's Cooking Now!
4

Kim's Cooking Now!

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 these! I found these to be not too sweet, which I liked. The tartness of the berries really shines through.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Blueberry Streusel Cobbler

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Mennonite Blueberry Cobbler