Blueberry Raspberry Cobbler
|Frozen blueberries||2 Cup (32 tbs) (500 Milliliter)|
|Raspberries||2 Cup (32 tbs), frozen (500 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Instant tapioca||1 Teaspoon|
|Butter||25 Milliliter (2 Tablespoon)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||25 Milliliter (2 Tablespoon)|
|Baking powder||1 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Milk/Light cream||150 Milliliter (2/3 Cup)|
|Granulated sugar||1 Tablespoon|
Fruit Layer: In 9 inch square (2.5 L) baking dish, combine blueberries and raspberries.
Sprinkle with sugar, tapioca and nutmeg; dot with butter.
Topping: In food processor or mixing bowl, combine flour, 2 tbsp (25 mL) sugar, baking powder, salt, butter, egg, milk and vanilla; process with on/off motion or beat with electric mixer just until blended.
Drop spoonfuls of batter, evenly spaced, onto fruit layer.
Sprinkle lightly with sugar.
Bake cobbler in 375Â°F (190Â°C) oven for 30 to 35 minutes or until topping is golden and puffed and juices bubble around edges.