Apricot-Blackberry Cobbler

Ingredients

• ½ tablespoon soft unsalted butter
• 2 pounds ripe apricots, pitted and halved
• 1 pint fresh blackberries
• 1 tablespoon fresh lemon juice
• 1 cup light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 cup self-rising flour
• ¼ teaspoon salt
• 5 tablespoons cold unsalted butter
• 3 ½ tablespoons low-fat milk
• Whipped cream or ice cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    415 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 52 grams sugars; 5 grams protein; 28 milligrams cholesterol; 363 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees. Grease an eight-inch square or nine-inch round baking dish with the soft butter.
2. Mix the apricots, blackberries and lemon juice together. Toss with the sugar, cornstarch and half the ginger and spread in the baking dish.
3. Mix flour, remaining ginger and salt. Cut in butter until mixture resembles coarse meal. Lightly stir in milk to form a tender dough. Roll out dough to the thickness of three-eights of an inch on a floured board and cut in strips one-inch wide. Criss-cross strips over the fruit.
4. Bake 40 minutes, until crust has browned and filling bubbles. Allow to cool to lukewarm, then serve with whipped cream or ice cream.