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Strawberry-Raspberry Cobbler

 
One serving costs about $0.86

$0.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish Southern
spoonacular Score:20%

Spoonacular Score: 20%

 

Strawberry-Raspberry Cobbler might be just the dessert you are searching for. This recipe serves 8 and costs 86 cents per serving. Watching your figure? This vegetarian recipe has 369 calories, 3g of protein, and 18g of fat per serving. This recipe from Foodista has 1 fans. If you have salt, baking soda, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Southern cuisine. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so spectacular. Try Strawberry-raspberry Cobbler, Fig-and-Raspberry Cobbler, and Raspberry Cobbler Pie for similar recipes.

Zinfandel, Riesling, and Sparkling Wine are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Seghesio Cortina Zinfandel. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 40 dollars per bottle.

Seghesio Cortina Zinfandel

Bright aromas of dark cherry and black raspberry. Upfront fruit appeal supported with underpinnings of complexity and slight white pepper spice. Soft entry develops into warm, full mid-palateFinish strikes ideal balance of tannins, fruit and acidity.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
0.75 cups
0.75 cups butter
butter
0.33 cups
0.33 cups buttermilk
buttermilk
2 Tbsps
2 Tbsps cornstarch
cornstarch
1.5 cups
1.5 cups flour
flour
0.17 tsps
0.17 tsps fresh lemon zest
fresh lemon zest
6 oz
6 oz fresh raspberries
fresh raspberries
0.08 tsps
0.08 tsps salt
salt
1.5 cups
1.5 cups fresh strawberries
fresh strawberries
1 cup
1 cup sugar
sugar
2 tsps baking powder
2 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
0.75 cups butter
0.75 cups
butter
0.33 cups buttermilk
0.33 cups
buttermilk
2 Tbsps cornstarch
2 Tbsps
cornstarch
1.5 cups flour
1.5 cups
flour
0.17 tsps fresh lemon zest
0.17 tsps
fresh lemon zest
6 oz fresh raspberries
6 oz
fresh raspberries
0.08 tsps salt
0.08 tsps
salt
1.5 cups fresh strawberries
1.5 cups
fresh strawberries
1 cup sugar
1 cup
sugar

Equipment

baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 400 degrees f. In a large bowl, combine berries, cornstarch and sugar (1/3-1/2 c.). Add fruit to a 9-inch deep-dish pie plate (I used a 10-inch cast iron skillet). Bake on a foil-lined baking sheet until the fruit begins to release juices, 20-30 minutes.
  2. While the fruit is in the oven, prepare the topping. In a large bowl, combine flour, 1/4 c. sugar, baking powder, baking soda and salt. In a small bowl, combine buttermilk, butter and lemon zest. Just before taking the fruit out of the oven, add the wet ingredients to the dry ingredients. Mix until just combined (be careful to not over mix, or the cobbler topping will be tough).
  3. Remove fruit filling from the oven. Drop the dough by 8 even spoonfuls over the hot filling, spacing 1/2-inch apart. Sprinkle the top with the remaining 2 t. sugar. Return to the oven and bake until the topping is golden-brown and cooked through, 15-20 minutes. Cool at least 15 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.86
Ingredient
2 teaspoons baking powder
¾ cups butter
⅓ cups buttermilk
2 tablespoons cornstarch
1.5 cups flour
½ teaspoons fresh lemon zest
6 ounces fresh raspberries
1.5 cups fresh strawberries
1 cup sugar
Price
$0.07
$1.46
$0.16
$0.07
$0.25
$0.08
$2.55
$1.93
$0.28
$6.85

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

Disclaimer

Nutritional Information

Quickview
369 Calories
3g Protein
18g Total Fat
50g Carbs
2% Health Score
Limit These
Calories
369
18%

Fat
18g
28%

  Saturated Fat
11g
70%

Carbohydrates
50g
17%

  Sugar
27g
31%

Cholesterol
46mg
16%

Sodium
306mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin C
21mg
26%

Manganese
0.41mg
21%

Phosphorus
137mg
14%

Folate
54µg
14%

Vitamin B1
0.2mg
14%

Selenium
8µg
13%

Vitamin A
558IU
11%

Fiber
2g
10%

Vitamin B2
0.16mg
9%

Calcium
84mg
8%

Iron
1mg
8%

Vitamin B3
1mg
8%

Potassium
244mg
7%

Vitamin E
0.78mg
5%

Magnesium
15mg
4%

Vitamin K
3µg
4%

Copper
0.07mg
4%

Vitamin D
0.45µg
3%

Vitamin B5
0.27mg
3%

Zinc
0.36mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need

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