Bake Time 25 minutes
Prep Time 5 minutes
YIELD Makes 6 servings
The "cobbled" or bumpy appearance of the rich biscuit topping gives this favorite fruit dish its unique name.
INGREDIENTS
1 pint (2-1/2 cups) fresh raspberries* 1 pint (2-1/2 cups) fresh blueberries or strawberries,* sliced 2 tablespoons cornstarch 1/2 to 3/4 cup sugar 1 cup all-purpose flour 1‑1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 1/3 cup butter or margarine, melted 2 tablespoons thawed frozen apple juice concentrate 1/4 teaspoon ground nutmeg *One 16-ounce bag frozen raspberries and one 16-ounce bag frozen blueberries or strawberries can be substituted for fresh berries. Thaw berries, reserving juices. Increase cornstarch to 3 tablespoons.PREPARATION:
- Preheat oven to 375°F.
- Combine berries and cornstarch in medium bowl; toss lightly to coat. Add sugar to taste; mix well. Spoon into 1-1/2-quart or 8-inch square baking dish. Combine flour, baking powder and salt in medium bowl. Add milk, butter and juice concentrate; mix just until dry ingredients are moistened. Drop 6 heaping tablespoonfuls batter evenly over berries; sprinkle with nutmeg.
- Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature.