Ingredients
-
8 to 10
large
plums
, pitted, cut into eighths (6 cups)
-
1 170-g pkg
blackberries
, (1 1/4 cups)
-
2/3 cup
granulated
sugar
-
Scant 2 tbsp
cornstarch
-
1 tbsp
lemon juice
-
1 1/2 tsp
vanilla
-
1/4 tsp
salt
Biscuit
-
1 1/2 cups
all-purpose
flour
-
1/2 cup
granulated
sugar
-
1 tbsp
baking powder
-
1/4 tsp
salt
-
1/2 cup
milk
-
1/3 cup
unsalted
butter
, melted
Instructions
- PREHEAT oven to 350F. Place an 8-in. square baking dish on a baking tray and set aside.
- TOSS plums, blackberries, sugar, cornstarch, lemon juice, vanilla and salt in a large bowl. Transfer to baking dish.
- BISCUIT: Whisk flour, sugar, baking powder and salt in a medium bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture with fork until just combined. Dollop 9 portions of batter over fruit.
- BAKE, covering with foil if biscuit is browning too quickly after 45 min, until topping is golden and fruit is bubbling, about 1 hr. Let cool 15 min, then serve warm.
Chatelaine Quickies: blueberry pie
Nutrition (per serving)
- Calories
- 301,
- Protein
- 4 g,
- Carbohydrates
- 48 g,
- Fat
- 11 g,
- Fibre
- 3 g,
- Sodium
- 236 mg.
- Good source of
- folate
Kitchen Tip: Gently lift the middle biscuit to check that topping is cooked through.
Kitchen Tip: The cobbler topping will absorb the juices from the fruit as it cools. It’s best enjoyed while warm and juicy, with a scoop of vanilla ice cream.
