Wild Berry Cobbler
This old-fashioned dessert has gone a bit wild with a triple dose of fruit, pineapple chunks, blueberries and whole cranberry sauce baked beneath fluffy sweet biscuits. A wonderful fall and wintertime dessert.
1 (20-ounce) can pineapple chunks in juice, drained
1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
1 cup fresh or frozen blueberries
1/2 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose baking mix
1/2 cup plus 1 tablespoon milk
1 tablespoon granulated sugar
- For Filling: Combine pineapple, cranberry sauce, blueberries, brown sugar, cinnamon and nutmeg in a medium saucepan; stir gently. Cook over medium heat until mixture just comes to a boil, stirring occasionally. Pour into a 2-quart baking dish.
- For Biscuit Topping: Combine baking mix and milk in a small mixing bowl; stir with a fork until a soft dough forms. Drop rounded tablespoonfuls of dough on top of the hot fruit. Sprinkle with sugar.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes or until topping is golden brown. Cool slightly.
- Serve warm topped with a scoop of vanilla ice cream, if desired.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.