Triple Berry Cobbler

We love berries, fresh or frozen, it doesn't matter to us. This recipe was created using frozen berries because they are readily available year around and often are far more flavorful than the fresh berries available for such a limited time during the summer. The juice that is drained off the thawed berries makes for a more flavorful cobbler, I think, than using water alone. A touch of nutmeg and allspice add a subtle change of flavor, and, of course, a scoop of vanilla ice cream tops it off perfectly. Blessings...

Recipe:

Biscuit topper:

1 cup unbleached flour
2 tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup cold butter
1/4 cup 1% milk
1 egg

1. Place berries in a sieve over a bowl to collect the juice while the biscuit topper is being prepared.
2. Combine first 5 ingredients for biscuit topper in a medium-sized bowl.
3. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
4. Measure milk in a 1-cup measure. Add egg and blend with a fork until well-combined. Add to dry mixture and stir just until combined. Set aside.

Berry Filling:

5 cups frozen mixed berries, thawed (see note)
1/4 tsp. allspice
3/4 cup sugar
2 tbsp. cornstarch
1 cup juice from berries, add water, if necessary, to make a cup of liquid. Set berries aside.
1 tsp. fresh lemon juice

1. Preheat oven to 400 degrees.
2. In a medium saucepan, measure allspice, sugar and cornstarch; stir to combine. Whisk in cup of juice from the berries. Cook and stir sauce over medium-low heat until mixture comes to a boil; boil and stir for 1 to 2 minutes, or until thickened. Remove pan from heat.
3. Stir in lemon juice and berries. Cook and gently stir over medium-low heat for 5 minutes until berries are warm. Pour into casserole. Drop biscuit topper onto berries in 6 mounds.
4. Bake for 25 minutes or until biscuits are a golden brown color and cooked through. Serve warm with vanilla ice cream.

Yield: 6 servings
277 calories
6.5 gms. fiber
Tip: If you are unsure as to whether or not the biscuits are done, gently lift the center biscuit with a spoon to see if the underside is cooked or still appears doughy. If the biscuit appears doughy, continue to bake another 5 minutes.
Note: I use 1 16-ounce bag of mixed berries and 1 cup of raspberries to make the 4 cups of berries needed.

This recipe was adapted from "Better Homes and Gardens New Cookbook".