Raspberry and Blueberry Cobbler |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Serve with plain vanilla ice cream. Ingredients:
topping |
1 cup all-purpose flour |
1/2 cup white sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
6 tablespoons butter |
1/4 cup boiling water |
filling |
2 tablespoons cornstarch |
1/4 cup cold water |
2 cups fresh blueberries |
1 1/2 cups fresh raspberries |
3/4 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.
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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