Any-Season Mixed Berry Cobbler
This recipe is taken from the 2006 Milk Calendar. Take advantage of the delicious mixed frozen berries that are readily available all year for this easy and stunning dessert. Top with whipped Cream or ice cream for a special treat.
- Prep: 10 min
- Cooking: 30 min - 40 min
Ingredients
- 5 cups (1.25 L) mixed frozen berries
- 1/4 cup (60 mL) all-purpose flour
- 1/4 cup (60 mL) packed brown sugar
- 1/2 tsp (2 mL) ground nutmeg
- 2 tbsp (30 mL) fresh lemon juice
- Topping
- 1 tbsp (15 mL) fresh lemon juice
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) packed brown sugar
- 1/2 tsp (2 mL) ground nutmeg
- 1/3 cup (80 mL) butter melted
- 1 egg
- 2 tsp (10 mL) vanila extract
- 1 3/4 cups (430 mL) all-purpose flour
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) baking soda
- Whipped cream (optional)
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Preparation
Preheat oven to 375 °F (190 °C). Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.
Chop any larger berries in half or quarters, if necessary. In bowl, combine flour, sugar and nutmeg; add mixed berries and sprinkle with lemon juice. Toss to coat evenly; spread into prepared baking dish.
Topping:
In bowl, whisk lemon juice into milk; let stand for 3 min. In small bowl, combine 2 tbsp (30 mL) of the brown sugar with nutmeg; set aside. Whisk remaining brown sugar, butter, egg and vanilla extract into milk mixture. Without stirring, add flour, baking powder, baking soda and salt. Stir with a fork, just until moistened.
Pour over fruit, spreading gently to cover evenly. Sprinkle with reserved nutmeg mixture. Bake for 30 to 40 min or until fruit is bubbling and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or at room temperature. Top with whipped cream (if using).
Tips
Nutritional information
Per serving| Energy: | 443 Calories |
| Protein: | 7 g |
| Carbohydrate: | 78 g |
| Fat: | 12 g |
| Fibre: | 5.7 g |
| Sodium: | 418 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 118 mg |
| Folate: | 31 % |
| Iron: | 24 % |
| Riboflavin: | 25 % |
| Vitamin C: | 42 % |
