Recipe from: Krista Lambert
3 cups fresh or frozen blackberries
1 cup sugar
1/4 tsp ground cinnamon
3 Tbsp cornstarch 1 tbsp butter
Biscuit topping
1 1/2 cups all purpose flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1/2 cup 2 % milk
whipped topping or vanilla ice cream
In a large saucepan, combine the blackberries,sugar,and cinnamon. Cook and stir until mixture comes to a boil. Combine the cornstarch and water until smooth;stir in fruit mixture. Bring to a boil;cook and stir for 2 minutes or until thickened. Pour into a greased 8 inch square baking dish. Dot with butter.
For topping, in a small bowl, combine the flour,sugar,baking powder,and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tbspoonfuls onto hot berry mixture. Bake uncovered at 350 degrees for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.
3 cups fresh or frozen blackberries
1 cup sugar
1/4 tsp ground cinnamon
3 Tbsp cornstarch 1 tbsp butter
Biscuit topping
1 1/2 cups all purpose flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1/2 cup 2 % milk
whipped topping or vanilla ice cream
In a large saucepan, combine the blackberries,sugar,and cinnamon. Cook and stir until mixture comes to a boil. Combine the cornstarch and water until smooth;stir in fruit mixture. Bring to a boil;cook and stir for 2 minutes or until thickened. Pour into a greased 8 inch square baking dish. Dot with butter.
For topping, in a small bowl, combine the flour,sugar,baking powder,and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tbspoonfuls onto hot berry mixture. Bake uncovered at 350 degrees for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.
Comments
Post a Comment