Raspberry and Blueberry Fruit Cobbler

Name: Raspberry and Blueberry Fruit Cobbler
Prep time: 20 min
Total time: 80 min
Yield: 12
Ingredients: 2 Tbsp. cornstarch; 3 Tbsp. water; 3 cups blueberries and raspberries; ¾ cup sugar, divided; 2 Tbsp. fresh lemon juice; 3 HONEY MAID Honey Grahams, coarsely crushed (about 3/4 cup); ⅓ cup whole wheat flour; 1½ tsp. baking powder; ¼ cup butter, cut up; ½ cup milk

A cobbler offers a simple, yet scrumptious, way to showcase seasonal fruit cobbler. In this tasty recipe, sweet blueberry and tangy raspberry juices cook into the crunchy, sweet grahams and biscuit-like topping to create the perfect marriage of cakey goodness and fruity delight.

Well-being ChoiceLow SodiumGood Source of Vitamin C

Nutrition Bonus

Enjoy both 1/2 cup of fruit and a good source of vitamin C from the colorful fresh berries in each serving of this classic dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings, 1/2 cup each.

Ingredient list

2 Tbsp. cornstarch
3 Tbsp. water
3 cups EACH fresh blueberries and raspberries
¾ cup sugar, divided
2 Tbsp. fresh lemon juice
3 HONEY MAID Honey Grahams, coarsely crushed (about 3/4 cup)
⅓ cup whole wheat flour
1½ tsp. baking powder
¼ cup cold butter, cut up
½ cup milk

Directions

Heat oven to 350°F.

Dissolve cornstarch in water. Combine fruit, 1/2 cup sugar, lemon juice and cornstarch mixture in large bowl. Spoon into 2-qt. casserole sprayed with cooking spray.

Combine crushed grahams, flour, baking powder and remaining sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; mix well. (Batter will be thick.) Drop by large spoonfuls over fruit mixture.

Bake 50 min. or until fruit juices are hot and bubbly, and topping is golden brown. Cool slightly before serving.