The "cobbled" or bumpy appearance of the rich biscuit topping gives this favorite fruit dish its unique name.
Bake Time 25 minutes
Prep Time 5 minutes
Makes 6 servings
|1||pint (2-1/2 cups) fresh raspberries*|
|1||pint (2-1/2 cups) fresh blueberries or strawberries,* sliced|
|1/2||to 3/4 cup sugar|
|1||cup all-purpose flour|
|1-1/2||teaspoons baking powder|
|1/3||cup butter or margarine, melted|
|2||tablespoons thawed frozen apple juice concentrate|
|1/4||teaspoon ground nutmeg|
*One 16-ounce bag frozen raspberries and one 16-ounce bag frozen blueberries or strawberries can be substituted for fresh berries. Thaw berries, reserving juices. Increase cornstarch to 3 tablespoons.
- Preheat oven to 375°F.
- 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.
- Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature.
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.
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