Handy shortcuts make this recipe a breeze. Cooking the fruit in an oven-safe skillet cuts the bake time (and the number of dirty dishes). Refrigerated biscuits form the simple topper.

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Ingredients

Directions

  • In a nonreactive 9-inch ovenproof skillet*, stir together 1 1/3 cups sugar, the cornstarch, salt and 1/2 teaspoon cinnamon. Add the water. Cook and stir over medium heat until sugar is mostly dissolved. Add blackberries, blueberries, butter, and lemon juice. Cook, stirring frequently, until butter melts and mixture is thickened and bubbly.

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  • Remove skillet from heat. Split each biscuit in half horizontally and arrange the biscuit halves over the hot berry mixture, overlapping slightly. (Bake any leftover biscuits separately or discard.)

  • In a small bowl, stir together the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon. Brush biscuit tops with milk and sprinkle with cinnamon-sugar mixture. Bake the cobbler in a 400°F oven about 15 minutes or until biscuits are golden brown. Cool on a wire rack about 45 minutes before serving. Serve warm with vanilla ice cream, if you like.

*

If available, use a nonreactive skillet; black cast-iron may react with the acidic berries.

Nutrition Facts

353 calories; 9 g total fat; 8 mg cholesterol; 569 mg sodium. 67 g carbohydrates; 4 g protein;

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