Amazing berry-rum cobbler
0
- Prep Time15 min
- Total Time15 min
- Makes8 servings
© Royalty-Free/Masterfile
Ingredients
6 cups fresh mixed berries, such as strawberries, blueberries, raspberries and blackberries
1 cup granulated sugar
1/3 cup cornstarch
1/4 cup rum
1 tbsp finely grated orange zest
2 1/4 cups cake-and-pastry flour
1 tbsp baking powder
2 tsp finely grated lime zest, about 1 lime
1 tsp salt
1/4 cup granulated sugar
1/4 cup cold vegetable shortening
1 cup milk
2 tsp brown sugar
Instructions
Preheat oven to 375F (190C). Grease an 8-inch (20-cm) baking dish and set aside. If using strawberries, slice in halves or thirds. Place berries in a large bowl. In a small bowl, using a fork, stir 1 cup (250 mL) sugar with cornstarch until blended. If berries are really sweet, use only 3/4 cup (175 mL) sugar. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
For topping, in a large bowl, using a fork, stir flour with baking powder, lime peel, salt and granulated sugar. Using a pastry blender or two butter knives, cut shortening into flour mixture until it resembles oatmeal. Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix. Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces. Sprinkle dough evenly with brown sugar.
Place baking dish on a baking sheet to catch any drips. Bake in centre of 375F (190C) oven until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it's done. Cobbler is best served warm, or reheat on medium in a microwave.
Nutrition (per serving)
Calories 382, Protein 4.3g, Carbohydrates 75g, Fat 7.5g, Fibre 4.9g.
You'll dream of the fresh berry flavour of this lovely dessert all winter long.
Chatelaine tip
Cake-and-pastry flour is a fine-textured, soft wheat flour that's ideal for delicate cakes and pastries. To substitute all-purpose flour for cake-and-pastry flour, divide amount called for by 7, then multiply by 6. Round up to nearest 1/4 cup (50 mL). Thus, 2 1/4 cups (550 mL) cake-and-pastry flour is replaced by 2 cups (500 mL) all-purpose flour. However, the cake's texture will not be as good.
