Lentils.org

Recipe by

Lentils.org

View All

Raspberry & Blueberry Cobbler

Prep Time: 15 Minutes

Total time: 55 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 1/2 cups (625 mL) fresh or frozen raspberries

    1 1/2 cups (375 mL) fresh or frozen blueberries

    1/2 cup + 2 Tbsp (155 mL) granulated sugar

    2 Tbsp (30 mL) cornstarch

    1 cup (250 mL) all-purpose flour

    1 1/2 tsp (7 mL) baking powder

    1/4 tsp (1 mL) salt

    1/4 cup (60 mL) butter, softened

    1 large egg

    1/2 cup (125 mL) cooked split red lentils

    1/4 cup (60 mL) whole milk


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.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 270
  • Total Fat 9 g
  • Saturated Fat 5 g
  • Cholesterol 50 mg
  • Carbohydrates 46 g
  • Dietary Fibre 3 g
  • Sugar 18 g
  • Protein 6 g
  • Sodium 210 mg
  • Potassium 102 mg
  • Folate 61 mcg