Berry Good Cobbler
Berry Good Cobbler might be just the dessert you are searching for. This recipe serves 2. One serving contains 300 calories, 5g of protein, and 7g of fat. A mixture of skim milk, blueberries, blackberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Southern cuisine. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Combine first 6 ingredients in a medium bowl; toss gently. Spoon mixture into a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Set aside.
Combine flour, 1 teaspoon sugar, and baking powder in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow.
Sprinkle milk, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly. Shape dough into a ball.
Roll dough into a 7 1/2- x 5 1/2-inch rectangle between 2 sheets of heavy-duty plastic wrap.
Place in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert dough over berry mixture; remove remaining sheet of plastic wrap.
Cut slits in pastry for steam to escape.
Sprinkle with remaining teaspoon sugar and almonds.
Bake at 375 for 30 minutes or until berry mixture is bubbly and crust is golden.
Serve warm or at room temperature.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel 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. One wine you could try is Forge Cellars Classique Riesling. It has 4 out of 5 stars and a bottle costs about 21 dollars.
![Forge Cellars Classique Riesling]()
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.