Berry cobbler adapted from Easy Peach Cobbler at Food Network
Biscuit for a 13 by 9 inch baking dish
6 tablespoons butter, melted
1 cup all-purpose flour
1 cup sugar
3 teaspoons baking powder
⅛ teaspoon salt
1 cup lactose free whole milk
Biscuit for an 8 by 8 inch baking dish
4 tablespoons butter, melted
¾ cup all-purpose flour
¾ cup sugar
2 teaspoons baking powder
⅛ teaspoon salt
¾ cup lactose free whole milk
Fruit for either size dish
4 cups berries (fresh or frozen), divided
¼ cup sugar
1 tablespoon fresh lemon juice
Cinnamon and nutmeg to taste
Directions
Preheat the oven to 375°.
Melt the butter in the baking dish in the preheating oven.
Sift together the flour, 1 cup sugar for a 13 by 9 inch baking dish or ¾ cup sugar for an 8 by 8 inch, the baking powder, and the salt. Stir in the milk and mix just until combined. Pour this batter over the butter and do not stir them together.
If using strawberries quarter them. If using fresh berries set aside 1 cup of the fresh berries. Put the remaining fresh and frozen berries in a saucepan and combine with the lemon juice and ¼ cup sugar. Bring this mixture to a boil over medium high heat, stirring frequently. Once this mixture thickens, remove from heat, add the remaining fresh fruit and sprinkle with cinnamon and nutmeg. Pour the fruit over the batter and do not stir.
Bake in the preheated oven for 30 minutes or until the top is golden-brown. Serve warm with a scoop of vanilla ice cream.
