Triple-berry cobbler
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blackberry Royal Wine Mogen David brand |
| ⅔ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 5 | cups | Berries * fresh or unsweetened frozen |
| 2 | teaspoons | Fresh orange peel finely grated |
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Baking powder |
| ¼ | cup | Butter or margarine cut into small bits |
| ½ | cup | Milk |
| Vanilla ice cream -OR- whipped cream lightly sweetened | ||
Directions
TOPPING
* Choose any combination of 3: blackberries, ollalieberries, raspberries, boysenberries and blueberries.
Heat oven to 400 degrees.
In medium saucepan, stir together wine, sugar and cornstarch until cornstarch is completely dissolved.
Cook and stir over medium heat until mixture bubbles and thickens. Stir in berries and orange peel; stir until berries are hot.
Pour mixture into an 11- by 7- by 2-inch baking dish or 2-quart casserole.
To make topping, in a bowl combine flour, sugar, and baking powder. With a fork, cut butter into flour mixture until mixture is crumbly. Stir in milk. (Mixture will be lumpy.)
Drop batter by spoonfuls onto berries.
Bake 20 to 30 minutes until topping browns.
Serve cobbler warm with ice cream or whipped cream.
Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini