Cranberries and blueberries offer up a whole lot of nutrition in a tiny, colorful package! Both are high in fiber, high in Vitamin C, and pretty low in calories (around 50 and 80 calories per cup, respectively). This simple cobbler makes cranberries and blueberries look all fancy schmancy using ramekin dishes and a drop biscuit topping. What this recipe doesn’t offer is a lot of added sugar – only half a tablespoon her serving. If you’re feeling rebellious, go ahead and make this dessert for breakfast. I won’t tell.
2 tablespoons sugar
1/2 tablespoon cornstarch
1/4 cup water
2 cups blueberries (fresh or frozen)
1 cup cranberries (fresh or frozen)
For the biscuit topping:
1/2 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1 tablespoon butter
1 teaspoon almond extract
2 tablespoons milk
Step 2) Add blueberries and cranberries. Simmer over medium heat, stirring occasionally, until mixture is thick and bubbly.
Step 3) Carefully ladle fruit mixture into greased ramekin dishes. Alternatively, you could use one large pie dish.
Step 4) Combine flour, 1 tablespoon sugar, and baking powder in a small bowl. “Cut in” butter using a pastry cutter or two forks. When you are finished, the butter should be in very tiny pieces, evenly distributed through the flour mixture.
Step 5) Add almond extract, lightly beaten egg, and milk to the flour and butter mixture. Stir until just combined.
Step 6) Drop approximately 1 tablespoonful of biscuit mixture on top of each ramekin.
Step 7) Bake ramekins in preheated 400 degree oven for 20 minutes. I find it convenient to place all 6 ramekins in a 9×13 cake pan, for easy insertion and removal from oven.
Step 8) Let cool for a few minutes, and enjoy!