See Also: Berry Cobbler(recipes)
Mixed Berry Cobbler(recipes)
Berry Cobbler Cake(recipes)
cobbler(dictionary)
cobbler(dictionary)
cobbler's suture(medicine)
Damson cobbler(recipes)
Peach Cobbler(recipes)
Shortcake Cobbler(recipes)
Cherry Cobbler(recipes)

Berry Cobbler (recipes)


Berry Cobbler

Bake Time: 25 minutes

Prep Time: 5 minutes

Yield: Makes 6 servings

The "cobbled" or bumpy appearance of the rich biscuit topping gives this favorite fruit dish its unique name.





Ingredients:



1pint (2-1/2 cups) fresh raspberries*

1pint (2-1/2 cups) fresh blueberries or strawberries,* sliced

2tablespoons cornstarch

1/2to 3/4 cup sugar

1cup all-purpose flour

1-1/2teaspoons baking powder

1/4teaspoon salt

1/3cup milk

1/3cup butter or margarine, melted

2tablespoons thawed frozen apple juice concentrate

1/4teaspoon ground nutmeg









Preparation:





1.Preheat oven to 375°F.2.Combine berries and cornstarch in medium bowl; toss lightly to coat. Add sugar to taste; mix well. Spoon into 1-1/2-quart or 8-inch square baking dish. Combine flour, baking powder and salt in medium bowl. Add milk, butter and juice concentrate; mix just until dry ingredients are moistened. Drop 6 heaping tablespoonfuls batter evenly over berries; sprinkle with nutmeg.3.Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature.







Note:

Cobblers are best served warm or at room temperature on the day they are made. Leftovers should be kept covered and refrigerated for up to two days. Reheat leftovers, covered, in a 350°F oven until warm.