Linda and James Tapp live south of Biggar, Sask., and have farmed together their whole married life. Linda, an ardent cook and baker, shared the recipe for this juicy cobbler made with a mixture of cooked and raw local Saskatoon berries. “You get more juice and flavour that way,” she says.
- Portion size 9 servings
- Credits : Canadian Living Magazine
Ingredients
Biscuit Topping:
Method
Stir flour with 1/4 cup cold water; set aside.In saucepan, combine 2 cups of the Saskatoon berries, the sugar, lemon zest and juice, and 1/4 cup cold water. Bring to boil; reduce heat to medium and cook just until berries start to break down, about 3 minutes. Stir in flour mixture; cook, stirring until thickened, 1 to 2 minutes.
Remove from heat; stir in remaining berries and butter. Scrape into greased 8-inch (2 L) baking dish.
Biscuit Topping: In large bowl, whisk together flour, granulated sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. With fork, stir in milk until soft ragged dough forms.
Drop dough, in 9 equal spoonfuls, evenly spaced, over fruit mixture. Sprinkle with turbinado sugar. Bake in 400°F (200°C) oven until biscuits are browned and no longer doughy underneath, 20 to 25 minutes.
Nutritional facts Per serving: about
- Sodium 174 mg
- Protein 3 g
- Calories 233.0
- Total fat 6 g
- Potassium 170 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 43 g
%RDI
- Iron 11.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 6.0
- Vitamin C 8.0
