Old Fashioned Saskatoon Cobbler

You can never have too many Southern recipes, so give Old Fashioned Saskatoon Cobbler a try. This recipe serves 6 and costs 31 cents per serving. One serving contains 312 calories, 3g of protein, and 15g of fat. It is brought to you by The Kitchen Magpie. 95 people found this recipe to be yummy and satisfying. A few people really liked this dessert. From preparation to the plate, this recipe takes about 10 minutes. A mixture of baking powder, lemon juice, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. With a spoonacular score of 23%, this dish is not so great. If you like this recipe, you might also like recipes such as Old Fashioned, Traditional Saskatoon Pie, Old Fashioned Peach Cobbler, and Old-Fashioned Peach Cobbler.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

2 tsp baking powder

Biscuit Topping

¼ cup of cold butter

2-3 tbsp cornstarch

½ cup of cream

1¼ cups of flour

1-2 tbsp lemon juice

lemon zest from one small lemon

½ tsp salt

½ cup of sugar

1 cup of water

3 cups of Saskatoons

Equipment:

ramekin

whisk

bowl

frying pan

oven

Cooking instruction summary:

For the Saskatoon filling I used different amounts than my Saskatoon sauce. You want more berries than sauce – slightly- so I used less water to achieve this.Combine the Saskatoons, water and sugar in a large suacepan. Bring to a boil on a medium-high heat. Cook for 10-5 minutes until the Saskatoon are the desired softness. The Saskatoons I picked in the Edmonton River Valley cooked up lickety split due to the different variety that they were compared to my BC Saskatoons.Once cooked, spoon into the ramekins in equal amounts.For the biscuit topping, measure out all of the dry ingredients into a bowl, whisking to ensure they are combined well.Cut in the cold butter until it’s crumbled.Add in the cream until the dough is moistened and sticks together.Roll the dough into a log and cut into as many pieces as you need “tops”. I needed 4 tops so cut the dough into 4 even disks.Flatten the disks and place on top of the sauce in the ramekins. The closer you get to matching the exact size, the less sauce spillage you will get over the side of the ramekin.If you are using an 8×8 pan, drop the topping by spoonfuls over the filling in the pan.Bake in a 400 degree oven for 15-20 minutes, until the biscuits are a golden brown like pictured below.

 

Step by step:


1. For the Saskatoon filling I used different amounts than my Saskatoon sauce. You want more berries than sauce – slightly- so I used less water to achieve this.

2. Combine the Saskatoons, water and sugar in a large suacepan. Bring to a boil on a medium-high heat. Cook for 10-5 minutes until the Saskatoon are the desired softness. The Saskatoons I picked in the Edmonton River Valley cooked up lickety split due to the different variety that they were compared to my BC Saskatoons.Once cooked, spoon into the ramekins in equal amounts.For the biscuit topping, measure out all of the dry ingredients into a bowl, whisking to ensure they are combined well.

3. Cut in the cold butter until it’s crumbled.

4. Add in the cream until the dough is moistened and sticks together.

5. Roll the dough into a log and cut into as many pieces as you need “tops”. I needed 4 tops so cut the dough into 4 even disks.Flatten the disks and place on top of the sauce in the ramekins. The closer you get to matching the exact size, the less sauce spillage you will get over the side of the ramekin.If you are using an 8×8 pan, drop the topping by spoonfuls over the filling in the pan.

6. Bake in a 400 degree oven for 15-20 minutes, until the biscuits are a golden brown like pictured below.


Nutrition Information:

Quickview
311k Calories
3g Protein
15g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
311k
16%

Fat
15g
24%

  Saturated Fat
9g
59%

Carbohydrates
41g
14%

  Sugar
16g
19%

Cholesterol
47mg
16%

Sodium
282mg
12%

Get Enough Of These
Protein
3g
7%

Phosphorus
162mg
16%

Vitamin B1
0.21mg
14%

Selenium
9µg
13%

Folate
50µg
13%

Vitamin A
528IU
11%

Manganese
0.19mg
10%

Calcium
94mg
9%

Vitamin B2
0.16mg
9%

Vitamin B3
1mg
8%

Iron
1mg
8%

Potassium
220mg
6%

Fiber
0.89g
4%

Vitamin E
0.46mg
3%

Vitamin C
2mg
3%

Copper
0.05mg
3%

Magnesium
8mg
2%

Vitamin D
0.28µg
2%

Vitamin B5
0.18mg
2%

Zinc
0.26mg
2%

Vitamin K
1µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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