| 1 | cup granulated sugar |
| 1/3 | cup cornstarch |
| 2 | cups fresh or frozen raspberries |
| 2 | cups fresh or frozen blueberries |
| 2 | cups fresh or frozen blackberries |
| 2 | tablespoons lemon juice |
| 1 | cup Gold Medal® all-purpose flour |
| 1/4 | cup packed brown sugar |
| 3/4 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | cup butter or margarine |
| 2 | to 3 tablespoons hot water |
| Whipped cream, if desired |
| 1. | Heat oven to 400°F. Grease 2-quart casserole with shortening. In 4-quart Dutch oven, mix granulated sugar and cornstarch. Add berries and lemon juice; toss until evenly coated. Heat to boiling. Boil 3 to 5 minutes (7 to 10 minutes for frozen berries), stirring constantly, until slightly thickened. Spoon into casserole. |
| 2. | In large bowl, mix flour, brown sugar, baking powder, salt and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in enough hot water until mixture forms a soft dough. Drop dough by tablespoonfuls onto berry mixture. |
| 3. | Bake cobbler 25 to 30 minutes or until topping is golden brown. Serve warm with whipped cream. |
| Bake 30 to 35 minutes. |
|
| Tuck a few fresh berries into serving bowls for a flavorful and colorful garnish. |
|
| Sprinkle decorating sugar crystals over the cobbler dough just before baking. |
Nutrition Information:
385 ( 70); 8g ( 5g, ncg); 20mg; 220mg; 82g ( 7g, ncg); 3g 8%; 22%; 8%; 10% 1 ; 2 ; 2 1/2 ; 0 ; 1 5 1/2