Blueberry-rum cobbler

  • Time cooking time: 55 min
  • Yield Serves 8


    6 cups fresh mixed berries, such as blueberries, strawberries, raspberries and blackberries
    3/4 cup sugar
    1/3 cup cornstarch
    1/4 cup rum
    1 tablespoon finely grated orange peel

    For topping:
    2 1/4 cups cake and pastry flour
    1 tablespoon baking powder
    2 teaspoons finely grated lime peel
    1 teaspoon salt
    1/4 cup sugar
    1/4 cup cold vegetable shortening
    1 cup milk
    2 teaspoons brown sugar


    Preheat oven to 375 degrees.
    Grease an 8-inch baking dish and set aside. If using strawberries, slice in halves. Place berries in a large bowl.
    In a small bowl, using a fork, stir sugar with cornstarch until blended. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.
    Using a fork, stir flour with baking powder, lime peel, salt and sugar. Cut shortening into flour mixture until it resembles oatmeal.
    Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not overmix.
    Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces.
    Sprinkle dough evenly with brown sugar. Place baking dish on a baking sheet to catch any drips.
    Bake until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it is done.
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