Berry Balsamic Cobbler

Berry Balsamic Cobbler

We like to use Very Berry Ginger Balsamic

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Berry Balsamic Cobbler
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Course Dessert
Servings
8
Ingredients
Cobbler
  • 3 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 tblsp flour
  • 1 1/2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1/8 tsp salt
Topping
  • 1 cup flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 tbsp almond milk
  • 3/4 tsp vanilla extract
Course Dessert
Servings
8
Ingredients
Cobbler
  • 3 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1/4 cup sugar
  • 2 tblsp flour
  • 1 1/2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1/8 tsp salt
Topping
  • 1 cup flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp cold unsalted butter
  • 1/4 cup plain fat-free yogurt
  • 2 tbsp almond milk
  • 3/4 tsp vanilla extract
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
  2. Toss strawberries, blueberries, sugar, flour balsamic, and salt together in a medium bowl. Set Aside.
  3. Biscuit Topping. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Dice butter into 1/2-inch peices; sprinkle flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Combine yogurt, almond milk, and vanilla in a small bowl; add to flour mixture and stir just until moist. Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
  4. Berry Mixture. Pour Berry Mixture into prepared bake dish; top with spoonfuls of biscuit dough (you won't cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
  5. Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
Recipe Notes

Recipe courtesy of Laura @ Tutti Dolci


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