Serves: 8
Total Calories: 256
1. Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
2. In large bowl, combine berries, jam, tapioca and 1/3 cup sugar mix gently. Spread in sprayed baking dish. Top with 1 tablespoon margarine.
3. Bake at 425°F. for 20 to 30 minutes or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.
4. Meanwhile, in large bowl, combine flour, 2 tablespoons sugar, baking powder and salt mix well. With pastry blender or fork, cut in 1/4 cup margarine until crumbly. In small bowl, combine egg and 2 tablespoons milk beat well. Stir into flour mixture until a stiff dough forms, adding additional milk if necessary.
5. On lightly floured surface, roll out dough to 1/2-inch thickness. With 2-inch cookie cutter, cut out hearts, rounds or diamonds. Stir hot fruit mixture top with dough cutouts. Sprinkle cutouts with 1 teaspoon sugar.
6. Bake at 425°F. for 10 to 20 minutes or until fruit bubbles around edges and biscuits are light golden brown. Cool at least 15 minutes.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 280 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 290 mg 12% * Total Carbohydrate: 48 g 16% * Dietary Fiber: 4 g 16% * Sugars: 26 g * Protein: 4 g * Vitamin A: 10% * Vitamin C: 20% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 Fruit, 1 1/2 Fat or 3 Carbohydrate, 1 1/2 Fat
This Old-Fashioned Berry Cobbler recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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