Serve with plain vanilla ice cream.
Original recipe makes 8 servings
Ingredients
Topping:
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1/4 cup boiling water
Filling:
2 tablespoons cornstarch
1/4 cup cold water
2 cups fresh blueberries
1 1/2 cups fresh raspberries
3/4 cup white sugar
1 tablespoon lemon juice
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PREP
20 mins
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COOK
30 mins
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READY IN
50 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
- Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
- Bake in preheated oven until the topping is golden brown, about 25 minutes.
Nutrition
Calories: 295 kcal
Carbohydrates: 53.2 g
Cholesterol: 23 mg
Fat: 9 g
Fiber: 2.9 g
Protein: 2.2 g
Sodium: 196 mg