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Prep 25min
Total55min
Servings6
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Ingredients
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
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Steps
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.
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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.
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