CHERRY-BERRY COBBLER

Cherry-Berry Cobbler image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 1/2 tablespoons unsalted butter
2 cups pitted, halved fresh cherries (about 1 pound)
1 cup blueberries
1 1/2 cups raspberries
1/2 cup plus 3 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon quick-cooking tapioca
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 extra-large egg
1/3 cup buttermilk
Whipped cream

Steps:

Preheat oven to 350 degrees. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter. Line the bottom of the oven with foil to catch drips.
Combine the cherries, blueberries and raspberries in a saucepan. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy. Remove from heat and fold in the lemon juice and tapioca.
Put fruit in baking dishes, filling them no more than 2/3 full.
Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together. Cut in the remaining butter until the mixture resembles coarse meal. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter. Drop a large blob of the batter on top of each dish of fruit. The fruit does not have to be covered completely. Sprinkle with the remaining granulated sugar.
Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 15 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 316 milligrams, Sugar 56 grams, TransFat 1 gram