To Di for Raspberry, Cherry Nut Cobbler
Servings: 4
Calories: 2042
Ingredients:
- 1½ cups Columbia Fruit frozen Raspberries
- 1 cup Columbia Fruit frozen Blueberries
- 1 cup Columbia Fruit frozen Dark Sweet Cheeries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh lemon juice
- ¾ cup all-purpose flour
- ¼ cup brown sugar
- ⅛ cup powdered sugar
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coarsely chopped walnuts
- ⅓ cup butter; melted
Preparation:
- Pre-heat the smoker or barbecue to 350°-400° degrees for indirect heating.
- Lightly butter an 8-inch cake pan.
- Gently rinse the berries and cherries.
- Drain on a paper towel lined cookie sheet to absorb the moisture.
- Place the berries and cherries in a medium mixing bowl.
- In a separate small bowl combine the sugar and cornstarch and sprinkle over the berry mixture.
- Add the lemon juice and toss gently.
- Transfer to the prepared cake pan.
- Sift together the flour, sugars, salt, baking powder, cinnamon, and nutmeg.
- Add the walnuts.
- Pour in the butter and toss the ingredients with a fork to form large crumbs.
- Sprinkle topping over the berry and cherry fruit filling with a large spoon.
- Bake the cobbler for approximately 30 minutes or until the crumbs begin to brown and the filling juices are bubbling.
- Serve slightly warm or at room temperature topped with whipped cream or ice cream.