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Old-Fashioned Berry Cobbler

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Old-Fashioned Berry Cobbler
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  • Prep 35 min
  • Total 1 hr 10 min
  • Ingredients 13
  • Servings 8
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Looking for a fruit dessert? Then check out this delicious berry cobbler topped with dough cutouts.
By Pillsbury Kitchens
Updated Feb 3, 2011

Ingredients

Fruit Mixture

  • 4 cups fresh or frozen berries (raspberries, blackberries, boysenberries and/or loganberries)
  • 1/2 cup seedless red raspberry jam
  • 2 tablespoons quick-cooking tapioca or cornstarch
  • 1/3 cup sugar
  • 1 tablespoon margarine or butter, cut into small pieces

Biscuits

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup margarine or butter
  • 1 egg
  • 2 to 4 tablespoons milk
  • 1 teaspoon sugar

Steps

  • 1
    Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
  • 2
    In large bowl, combine berries, jam, tapioca and 1/3 cup sugar; mix gently. Spread in sprayed baking dish. Top with 1 tablespoon margarine.
  • 3
    Bake at 425°F. for 20 to 30 minutes or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.
  • 4
    Meanwhile, lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; mix well. With pastry blender or fork, cut in 1/4 cup margarine until crumbly. In small bowl, combine egg and 2 tablespoons milk; beat well. Stir into flour mixture until a stiff dough forms, adding additional milk, 1 teaspoon at a time, if necessary.
  • 5
    On lightly floured surface, roll out dough to 1/2-inch thickness. With 2-inch cookie cutter, cut out hearts, rounds or diamonds. Stir hot fruit mixture; top with dough cutouts. Sprinkle cutouts with 1 teaspoon sugar.
  • 6
    Bake at 425°F. for 10 to 20 minutes or until fruit bubbles around edges and biscuits are light golden brown. Cool at least 15 minutes.

Tips from the Pillsbury Kitchens

  • tip 1
    Loganberries are red, blackberry-shaped berries with a sweet-tart taste. Some botanists consider the loganberry a separate species, while others say the berry is a cross between a raspberry and a blackberry. The berries are named after California Judge J.H. Logan, who discovered them in the 1800s.
  • tip 2
    Tapioca is a starchy substance found in the cassava plant. The quick-cooking variety is in pellet form (also called pearl tapioca) and can be used in place of cornstarch to thicken sauces. When tapioca is used to thicken sauces. When tapioca is used to thicken mixtures, the small round pellet of tapioca will provide texture to the sauce.

Nutrition Information

280 Calories, 8g Total Fat, 4g Protein, 48g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
25mg
8%
Sodium
290mg
12%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
16%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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