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Old-Fashioned Berry Cobbler

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• -- Fruit Mixture --
  
• 4 cups fresh or frozen berries (raspberries, blackberries, boysenberries and/or loganberries)
  
• 1/2 cup seedless raspberry jam
  
• 2 Tbsp quick-cooking tapioca or cornstarch
  
• 1/3 cup sugar
  
• 1 Tbsp butter or margarine, cut into small pieces
  
• *
  
• -- Biscuits --
  
• 1 cup all-purpose flour
  
• 2 Tbsp sugar
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 1/4 cup butter or margarine
  
• 1 egg
  
• 2 to 4 Tbsp milk
  
• 1 tsp sugar
  






Instructions



1. Heat oven to 425 degrees (F). Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray.
   
   
2. In large bowl, combine berries, jam, tapioca and 1/3 cup sugar; mix gently. Spread mixture in sprayed baking dish. Top with 1 tablespoon butter.
   
   
3. Bake at 425 degrees for 20 to 30 minutes, or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.
   
   
4. Meanwhile, in large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; mix well. With pastry blender or fork, cut in 1/4 cup butter until crumbly. In small bowl, combine egg and 2 tablespoons milk; beat well. Stir into flour mixture until a stiff dough forms, adding additional milk if necessary.
   
   
5. On lightly floured surface, roll out dough to 1/2-inch thickness. With 2-inch cookie cutter, cut out hearts (or rounds or diamonds). Stir hot fruit mixture; top with dough cutouts. Sprinkle cutouts with 1 teaspoon sugar.
   
   
6. Bake at 425 degrees for 10 to 20 minutes or until fruit bubbles around edges, and biscuits are light golden brown. Cool at least 15 minutes.
   
   Makes 8 servings.