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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another recipe from my Huckleberry Cookbook. I haven't made this, personally, yet, but I also haven't found a recipe out of this cookbook that hasn't sent everyone into mmm's . So I hope you like it! :) Note: You can also forego the blueberries all together, and just use 2 cups huckleberries. It's up to you. Ingredients:
1 cup huckleberries |
1 cup blueberries |
1 teaspoon lemon zest, freshly grated |
1/3 cup sugar |
1 tablespoon fresh lemon juice |
1 teaspoon cornstarch |
2/3 cup flour |
1 teaspoon baking powder |
Directions:
1. Preheat oven to 400 degrees.
2. Generously butter an 8’’ (1 1/2 quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
3. In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop 1/4 Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.
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