Warm Apple Cranberry Cobbler

  • Prep time: 15 minutes
  • Baking time: 60 minutes
  • Makes: 8 servings
  • Freezing: Excellent
1 box (442 g) Robin Hood® Lemon Poppy Seed Flavoured Quick Bread Mix
1 cup (250 mL) buttermilk
1/3 cup (75 mL) Canola Oil
2 eggs
1 1/4 cups (300 mL) blackberries
Crumble Topping:
2/3 cup (150 mL) Robin Hood® Original All Purpose Flour
2/3 cup (150 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1 tsp (5 mL) finely grated lemon zest
1/3 cup (75 mL) cold butter
1Preheat oven to 375°F (190°C). Grease a deep 9” (23 cm) round or 11” x 7” (28 cm x 18 cm) casserole dish.
2 Filling: Combine all ingredients. Pour into prepared dish.
3Topping: Combine flour, sugar, baking powder, and salt. Blend in shortening using a pastry blender or your fingers until mixture resembles coarse crumbs. Stir in water until just combined.
4Drop topping over the apple cranberry mixture (topping will spread as it bakes). Sprinkle with sliced almonds, oats and sugar.
5Bake in preheated oven for 45 to 55 minutes or until topping is golden and a toothpick inserted in center comes out clean.