Serves: 6
Source: Canadian Living Test Kitchen
Ingredients:
- 4 cups (1 L) fresh blueberries
- 3 cups (750 mL) fresh raspberries
- 1/3 cup (75 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
Biscuit Topping
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- pinch salt
- 1/4 cup (60 mL) cold butter
- 1/2 tsp (2 mL) cinnamon
- 3/4 cup (175 mL) buttermilk
Instructions:
- In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
- Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
- In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
- Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.