8 to 10
, pitted, cut into eighths (6 cups)
1 170-g pkg
, (1 1/4 cups)
Scant 2 tbsp
1 1/2 tsp
1 1/2 cups
- 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)
- 4 g,
- 48 g,
- 11 g,
- 3 g,
- 236 mg.
- Good source of
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.