Raspberry Cobbler

3/4 c Sugar
1 tbsp Cornstarch
3/4 tsp Ground cinnamon
1/2 c Water
6 1/2 c Raspberries
1/4 tsp Baking soda
1 tsp Baking powder
1 c Flour
1/4 c Butter or margarine
1/2 c Milk

In shallow 2 quart casserole dish mix 1/2 cup sugar, cornstarch, cinnamon, water and 6 cups of berries. Mix soda, baking powder and flour. In bowl beat butter and remaining 1/2 cup sugar till creamy. Add milk and flour mixture, stir until moistened. Drop batter in 8 equal spoonfuls, slightly apart, then raspberries. Bake 400 until batter is deep golden and raspberries are bubbling, about 35 to 40 minutes. Top with reamaning berries. Spoon portions into bowl. Serve with whipped cream or ice cream.

Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE