Prairie Berry Cobbler
Mixed saskatoons, raspberries and blueberries under dropped biscuit dough.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Deep baking dish or cast iron pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 48 g
- protein
- 5 g
- calories
- 310
Instructions
- 1
Heat the berries with the sugar, cornstarch and lemon in the baking dish in a 190C oven for 10 minutes so they start to bubble.
- 2
Rub the butter into the flour, baking powder and topping sugar, then stir in the milk to a soft dough.
- 3
Drop spoonfuls of dough over the hot fruit, leaving gaps.
- 4
Bake 30 minutes until the topping is risen and golden and the fruit boils around it.
- 5
Serve warm.
Chef's tips
Starting the fruit hot before the dough goes on is what stops a gummy underside.
Ingredient substitutions
- mixed berries → any single berry, or rhubarb with berries
Storage
2 days covered; reheat at 170C.
Common mistakes to avoid
- •Covering the fruit completely so steam cannot escape
Serving suggestions
Cooked Prairie Berry Cobbler?
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