CRANBERRY, BLUEBERRY, & RASPBERRY COBBLER

Cranberry, Blueberry, & Raspberry Cobbler image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 18

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FILLING
2 cup(s) thawed frozen cranberries
2 cup(s) fresh blueberries
2 cup(s) fresh raspberries
1 cup(s) sugar
3 tablespoon(s) cornstarch
1 tablespoon(s) grated orange peel
CORNMEAL TOPPING
3/4 cup(s) cornmeal
1/2 cup(s) all purpose flour
2 tablespoon(s) sugar
2 teaspoon(s) ground ancho chili powder
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) buttermilk, at room temperature
1 - egg, lightly beaten
2 tablespoon(s) butter, melted

Steps:

Preheat oven to 400F. Spray 8 inch square baking dish with nonstick cooking spray.
Combine cranberries, blueberries, raspberries, 1 cup sugar, cornstarch, and orange peel in medium bowl; toss to coat. Spoon into prepared baking dish.
Combine cornmeal, flour, 2 tablespoons sugar, chili powder, baking powder, baking soda, and salt in medium bowl; mix well. Whisk buttermilk, egg, and butter in small bowl. Add to cornmeal mixture; stir just until moistened. Pour batter over fruit mixture, spreading evenly and leaving small border (about 1/2 inch) around edges of baking dish.
Bake in center of oven about 35 minutes or until filling is thick and bubbly and cornbread topping is golden brown. Let stand 30 minutes before serving,