Options

Format:
Include:
PRINT
Cran-Blueberry Cobbler

Cran-Blueberry Cobbler

Southern Living JANUARY 2004

  • Yield: Makes 6 to 8 servings

Ingredients

  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 3 cups frozen blueberries, unthawed
  • 1 cup frozen cranberries, unthawed
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose baking mix
  • 2 tablespoons sugar
  • 1/4 cup butter or margarine, softened
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • Vanilla ice cream or sweetened whipped cream (optional)

Preparation

Stir together cornstarch and 3/4 cup sugar in a large saucepan. Add frozen berries, lemon juice, and vanilla, and bring to a boil, stirring constantly; boil 1 minute. Pour into a lightly greased 2-quart baking dish.

Combine baking mix and 2 tablespoons sugar. Cut in softened butter with a fork or pastry blender until mixture is crumbly; stir in egg and milk. Drop by 2 tablespoonfuls onto hot berry mixture.

Bake at 400° for 20 to 25 minutes or until cobbler is golden and bubbly. Serve warm with vanilla ice cream or sweetened whipped cream, if desired.

advertisement

Go to full version of

Cran-Blueberry Cobbler recipe

advertisement