Blackberry and Raspberry Cobbler Recipe

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Blackberry and Raspberry Cobbler
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Ingredients
7
Count
Nutrition
210
Calories
Total time
55
Minutes
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Ingredients:

  • 1 (10 inch) double pastry crust, unbaked (pillsbury preferred)
  • 2 cups blackberries
  • 2 cups raspberries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 2 tbsp flour
  • 3 tbsp butter

Directions:

  1. Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
  2. Roll other half of pie crust very thin and cut into 2 inch strips.
  3. Bake half of the 2 inch strips at 350-375F on a cookie sheet.
  4. In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
  5. Mix together flour and remaining sugar; add to berry mixture.
  6. Stir constantly for 3 minutes, until thick.
  7. Spoon into pastry lined pan and push the cooked crust strips to the middle.
  8. Dot with butter.
  9. Cover with remaining strips.
  10. Bake at 425F for 25-30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.85 Kcal (879 kJ)
Calories from fat 61.22 Kcal
% Daily Value*
Total Fat 6.8g 10%
Cholesterol 15.27mg 5%
Sodium 71.93mg 3%
Potassium 147.99mg 3%
Total Carbs 37.83g 13%
Sugars 28.54g 114%
Dietary Fiber 5.62g 22%
Protein 1.36g 3%
Vitamin C 20.7mg 35%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 36.3mg 4%
Amount Per 100 g
Calories 154.41 Kcal (646 kJ)
Calories from fat 45.05 Kcal
% Daily Value*
Total Fat 5.01g 10%
Cholesterol 11.23mg 5%
Sodium 52.92mg 3%
Potassium 108.89mg 3%
Total Carbs 27.83g 13%
Sugars 21g 114%
Dietary Fiber 4.13g 22%
Protein 1g 3%
Vitamin C 15.3mg 35%
Vitamin A 0.1mg 2%
Iron 0.8mg 6%
Calcium 26.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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