29
Mar
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Prep
30m
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Cook
45m
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Ready In
90m
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6-8 servings
Ingredients
- 5 cups Solstice Berry Farm Saskatoons (fresh or frozen)
- 1/2 tsp almond extract
- 2 tbsp lemon juice
- 1 cup white sugar (can reduce this as this is sweet)
- 1 tsp flour
- 1 tbsp butter
- 1 3/4 cups all-purpose flour
- 4 tsp baking powder
- 6 tbsp white sugar
- 5 tbsp cold butter
- 1 cup milk
- 2 tsp sugar
- 1/4 tsp cinnamon
- cooking spray
Directions
- Preheat oven to 375 °F (190 °C).
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1.
Spray 8″ square baking dish (we use glass).
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2.
Combine saskatoons with almond extract & lemon juice in the baking dish. Sprinkle 1 cup sugar (or less) and 1 tsp flour over top and place 1 tbsp butter in the middle.
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3.
Combine 1 3/4 cup flour, baking powder & 6 tbsp sugar in a medium bowl. Cut in 5 tbsp of butter with pastry knife to size of peas. Make a well in the centre of the mixture, pour in 1 cup of milk and quickly mix until just moist. You will have a very heavy batter. Cover and let rest for 10 minutes.
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4.
Place the batter on top of the saskatoon mixture and leave a few holes (I use floured hands to spread the batter as it sticks to a spoon).
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5.
Mix the cinnamon and 2 tsp of sugar together and sprinkle over top to make a crunchy top.
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6.
Bake in centre of oven for 45 minutes until top is golden brown and knife comes out cleanly from topping.
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7.
Let cobbler cool down to warm. You can serve as is or add a scoop of vanilla ice cream or whipped cream!
Footnotes
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Cook's Note:
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Editor's Note:
Comments (1)
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I find the quantity of batter for this crumble to be excessive. It is more suitable for a large baking dish. Unless of course you want an unusually thick batter on top, which maybe some people do. I did take your advice to reduce sugar, whch was necessary to do.