When I made jam, I had some left over berries. I googled cobblers to see what I could come up with. This recipe showed up & it is mmmm mmmm good!
Blueberry Raspberry Cobbler
from Canadian Living.com
4 cups blueberries (preferably fresh)
3 cups raspberries (preferably fresh)
1/3 cup granulated sugar
1 Tbsp cornstarch
1 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 cup cold butter
1/2 tsp cinnamon
3/4 cup buttermilk or sourmilk
In a large bowl, gently toss blueberries & raspberries with sugar and cornstarch. Scrape into an 8-inch square glass baking dish.
In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
In a measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with a fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
Bake at 400°F oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with a spoon.
Recipe Notes: I used raspberries that had already been smushed for jam, which I wouldn’t recommend. My cobbler was much bigger than it should have been. My dough also didn’t come together like it was supposed to so it was more like a top crust than mounds of anything. Regardless, it was really good & I would definitely make it again!