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Blueberry Raspberry Cobbler

desserts, fruits

4 cups blueberries; preferably fresh
3 cups raspberries; preferably fresh
1/3 cup granulated sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt.
1/4 cup cold butter
1/2 teaspoon cinnamon

In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch square glass baking dish. BISCUIT TOPPING: In bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda and pinch salt. Using pastry blender or 2 knives, cut in cold butter until crumbly. In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit. Bake in 400°F oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

Contributor: Canadian Living Magazine, September, 2001

Yield: 6 servings

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