Triple Berry Cobbler

By barbsjustagirl

Ingredients

• TOPPING:
• 2 cups fresh or frozen cranberries, thawed
• 1 cup fresh or frozen unsweetened raspberries, thawed
• 1 cup fresh or frozen unsweetened blueberries, thawed
• 1/2 cup honey
• 1 tablespoon cornstarch
• 1 teaspoon water
• 1 teaspoon lemon juice
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup fat-free milk
• 3 tablespoons canola oil
• Reduced-fat vanilla ice cream, optional

Preparation

Step 1

In a large saucepan, combine the cranberries, raspberries, blueberries and honey. Combine the cornstarch, water and lemon juice until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into an ungreased 11-in. x 7-in. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Gradually add milk and oil, tossing with a fork until dough forms a ball. Drop by tablespoonfuls onto hot berry mixture.
Bake, uncovered, at 400° for 30-35 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6 servings.