Recipe by rbabyrolle
"Serve with plain vanilla ice cream."
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1 1/2 cups
These were tasty! I cut the recipe down to 4 servings and baked in ramekins. I used blackberries in place of the blueberries (because that's what I had on hand). Any berry would work well in these! I found these to be not too sweet, which I liked. The tartness of the berries really shines through.
I tried this recipe on a whim, since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T, and it turned out great! I didn't have a cast iron skillet, so I cooked the berry mixture in a pan first, and then transferred it to a dish where I scooped the topping on top of it. I feel the topping didn't cover as much of the berries as I would've liked, since the berries were poking out from underneath all over the place, but I may have made the scoops too big. Word of advice, dish out small scoops to make sure you have enough to cover it all evenly. I would definitely do this recipe again; simple, easy, and verrrrrry good!
Tried it, and was wondering what to do with the 1/4 boiling water listed in the topping ingredients? With no one to ask, I processed the dry ingredients and butter in my food processor, and then poured in the 1/4 cup boiling water gradually. It lumped, and then after proceeding with the berry filling mixture, I placed spoonfuls of the "dough" on top, and baked it. Turned out fine, so I must have done the correct thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry and Blueberry Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 81
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