Summer Berry Cobbler

Time: Yield: 


  • 2 c. Blueberries, fresh or frozen
  • 2 c. Blackberries, fresh or frozen
  • 2 c. Raspberries, fresh or frozen
  • ½ c. Cane Sugar 
  • ½ c. Cornstarch or Tapioca
  • 2 Tbsp. Lemon Juice 
  • Zest of 1 Lemon
  • 1 box Scone & Biscuit Mix

 

Directions:

Preheat your oven to 350 degrees.  Add all ingredients through Zest of 1 Lemon to a bowl and mix well.  Set aside for 10-15 minutes to let everything rest. If using frozen berries, allow to rest until mostly thawed. While this mixture is resting, pour your scone and biscuit mix into a bowl and add ¼ c sugar.  Prepare the dough using the “classic drop biscuit” recipe on the back of the box.  Once prepared, set aside and give your fruit one more good mix.  Pour fruit mixture into a 9x13 baking dish (or other deep baking dish) and drop your biscuit mix across the top using a spoon.  Bake for 35-40 minutes or until the biscuits are golden brown.

Click here for a printable PDF.

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