Amazing berry-rum cobbler

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PREP TIME

15 min

Makes

8 servings

* PLUS Baking Time: 50 minutes
Amazing berry-rum cobbler

© Royalty-Free/Masterfile

Ingredients

  • 6 cups fresh mixed berries , such as strawberries, blueberries, raspberries and blackberries
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 cup rum
  • 1 tbsp finely grated orange zest
  • 2 1/4 cups cake-and-pastry flour
  • 1 tbsp baking powder
  • 2 tsp finely grated lime zest , about 1 lime
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup cold vegetable shortening
  • 1 cup milk
  • 2 tsp brown sugar

Instructions

  • Preheat oven to 375F (190C). Grease an 8-inch (20-cm) baking dish and set aside. If using strawberries, slice in halves or thirds. Place berries in a large bowl. In a small bowl, using a fork, stir 1 cup (250 mL) sugar with cornstarch until blended. If berries are really sweet, use only 3/4 cup (175 mL) sugar. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
  • For topping, in a large bowl, using a fork, stir flour with baking powder, lime peel, salt and granulated sugar. Using a pastry blender or two butter knives, cut shortening into flour mixture until it resembles oatmeal. Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix. Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces. Sprinkle dough evenly with brown sugar.
  • Place baking dish on a baking sheet to catch any drips. Bake in centre of 375F (190C) oven until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it’s done. Cobbler is best served warm, or reheat on medium in a microwave.

Nutrition (per serving)

  • Calories
  • 382,
  • Protein
  • 4.3 g,
  • Carbohydrates
  • 75 g,
  • Fat
  • 7.5 g,
  • Fibre
  • 4.9 g,

You’ll dream of the fresh berry flavour of this lovely dessert all winter long.

Chatelaine tip

Cake-and-pastry flour is a fine-textured, soft wheat flour that’s ideal for delicate cakes and pastries. To substitute all-purpose flour for cake-and-pastry flour, divide amount called for by 7, then multiply by 6. Round up to nearest 1/4 cup (50 mL). Thus, 2 1/4 cups (550 mL) cake-and-pastry flour is replaced by 2 cups (500 mL) all-purpose flour. However, the cake’s texture will not be as good.

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