Berry cobbler - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Mixed berries (we used blueberries & raspberries) |
| 6 | tablespoons | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Grated lemon rind |
| ⅛ | teaspoon | Ground cinnamon |
| ½ | cup | Unsifted all-purpose flour |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Ground nutmeg |
| 2 | tablespoons | Buttermilk or lowfat yogurt |
| 2 | tablespoons | Butter, melted |
Directions
1. In 1½-quart microwave-safe dish, stir berries, 4 T sugar, the comstarch, lemon juice, and lemon rind until well combined. Microwave on high (100 percent) 6 to 7 minutes or until mixture bubbles. (If microwave does not have carousel, rotate dish midway through cooking.) Cool berry mixture 20 to 30 minutes.
2. Meanwhile, in small bowl, mix together 1 t of remaining sugar and the cinnamon; set aside. In medium-size bowl, combine flour, remaining 5 teaspoons sugar, the baking soda, and nutmeg; stir in buttermilk and butter just until combined. Divide dough into 6 pieces; form each piece into a 1 ½-inchround biscuit. Place in microwave-safe shallow dish or pie plate and sprinkle tops of biscuits with sugar-cinnamon mixture. Microwave on high (100 percent) 2 to 3 minutes or until centers spring back when lightly touched.
3. Place biscuits onto cooled berry mixture and serve.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>