Not logged in |

Cart (0)

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

Prep time:
Cook time:
Photo of Berry Apple Cobbler

Recipe by Milk Calendar 2017


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


  • 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
  • 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


  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.

Find similar recipes by related tags

Share this recipe

  • No Comments

Comments are moderated and may not appear immediately