Suzie Q's Retro Blueberry-Raspberry Cobbler

August 10, 2015

There's nothing that says "home" more than a cobbler.

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Ingredients

  • 4 Tbsp. vegetable shortening
  • 34 cup plus 1 tbsp. sugar
  • 2 Tbsp. cornstarch
  • 14 tsp. ground cinnamon
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 12 tsp. lemon juice
  • 18 tsp. almond extract
  • 1 cup flour
  • 1 12 tsp. baking powder
  • 12 tsp. kosher salt
  • 12 cup milk

Step 1 - Prep
  • Crank your oven up to 400°F.
  • Grease an 8" x 8" baking dish with 1 Tbsp of shortening and set aside.

Step 2 - Filling

  • Whisk 34 cup sugar, 2 Tbsp cornstarch, and 1tsp cinnamon in a 2-quart saucepan over medium-high heat.
  • Add blueberries and raspberries.
  • Bake for 7–8 minutes until thickened.
  • Remove from heat and stir in 12 tsp lemon juice and 18 tsp almond extract.
  • Pour filling into baking dish and set aside.
Step 3 - Dough
  • In a medium-sized bowl, whisk remaining sugar, flour, baking powder, and salt.
  • Work remaining shortening into flour with your fingers until pea-size lumps form.
  • Stir in milk to form a good dough.

Step 4 - Bake

  • Place heaping tablespoonfuls of dough evenly over filling.
  • Bake for 35–40 minutes until golden and bubbling.

ENJOY!

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