Raspberry & Blueberry Cobbler

Directions

1. Preheat oven to 375˚F (190˚C). Arrange a rack in the lower third of the oven.
2. In a large bowl, toss together the berries, 1/ 2 cup (125 mL) sugar, and cornstarch.
3. In a medium bowl, combine flour, 2 Tbsp (30 mL) sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
4. In a small bowl, whisk together egg, lentils, and milk. Stir wet ingredients into the flour mixture, just until combined.
5. Scrape the berry filling into an 8-inch (20 cm) square baking dish. Drop the batter by heaping spoonfuls evenly over the filling. Bake for 35-45 minutes until the topping is golden and cooked through.
6. Let rest for 10 minutes before serving. Serve warm, with ice cream.