Cherry-Berry Cobbler
The recipe Cherry-Berry Cobbler is ready in approximately 1 hour and 15 minutes and is definitely a spectacular dairy free option for lovers of Southern food. This recipe makes 9 servings with 271 calories, 4g of protein, and 8g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of water, sugar, cherries, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a cheap dessert.
Instructions
Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 3-quart saucepan, mix cherries, mixed berries, 1/2 cup of the sugar, the cornstarch and water. Cook over medium-high heat, stirring frequently, until mixture boils and thickens.
In medium bowl, beat egg white with wire whisk until frothy. In another medium bowl, mix remaining 1/4 cup sugar and the cinnamon.
Separate dough into 10 biscuits.
Cut each into quarters. Dip dough pieces in egg white, then toss in sugar mixture to coat. Arrange on hot fruit mixture.
Sprinkle almonds over top.
Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center.
Let stand 20 minutes before serving.
Serve warm cobbler with whipped cream.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks 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. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
![Fess Parker Santa Barbara Riesling]()
Fess Parker Santa Barbara Riesling
Floral notes and orange blossoms, commingle with scents of citrus, peach, honeysuckle and light apricot on the nose. On the palate you will find flavors of peach, apricot and citrus. These flavors combine to produce an off-dry, yet well-balanced Riesling.