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No need to feel guilty with this fresh fruit and reduced sugar summer desert!

Yield:
10-12
Prep time:
20
Cook time:
30
Photo of Berry Apple Cobbler

Recipe by Milk Calendar 2017

Equipment

  • Small Bowl
  • Measuring Cups
  • Large Bowl
  • Baking Dish
  • Blender
  • Large Spoon

Ingredients

  • FRUIT FILLING:
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 1 tsp (5 mL) cinnamon
  • 4 cups (1 L) quartered strawberries
  • 2 cups (500 mL) raspberries or blueberries or a combination
  • 2 apples, peeled and cut into very thin wedges
  • 1 lemon
  • TOPPING:
  • 1 cup (250 mL) milk
  • 1 tbsp (15 mL) white vinegar
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) granulated sugar
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) cold butter, cut into small cubes

Instructions

  1. Filling: Preheat oven to 400⁰F (200⁰C). In a small bowl, stir sugar with cornstarch and cinnamon. Place berries, apples, finely grated zest from lemon and 2 tsbp (30 mL) juice into 13 x 9-inch (3 L) baking dish. Gently stir in sugar mixture. 
  2. Topping: In a measuring cup, stir milk with vinegar. Let stand 10 min. Meanwhile, in a large bowl, whisk flour with sugar, baking powder, bakign soda and salt; using fingers or pastry blender, cut in butter until crumbly and you see bits of butter.
  3. Stir in milk mixture just until blended (it will not be smooth). Using a large spoon, dollop evenly over fruit. Fruit may still be showing. Bake 30-35 min or until topping is golden and fruit is bubbling. Let stand 10 min before serving.
Cooking Tip: When cutting butter into flour mixture, you should be able to see small bits of butter, some as big as the size of peas.

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