Recipe Details
Ingredients
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1cupall-purpose flour
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½cupwhite sugar
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1teaspoonbaking powder
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¼teaspoonsalt
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6tablespoonsbutter
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¼cupboiling water
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2tablespoonscornstarch
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¼cupcold water
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2cupsfresh blueberries
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1 ½cupsfresh raspberries
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¾cupwhite sugar
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1tablespoonlemon juice
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
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Make the topping: Mix flour, sugar, baking powder, and salt together in a bowl. Mash butter into flour mixture until crumbly. Stir in boiling water until mixture comes together like a dough.
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Make the filling: Dissolve cornstarch in cold water in a separate large bowl. Stir in blueberries, raspberries, sugar, and lemon juice. Transfer mixture to a cast iron skillet and bring to a boil, stirring frequently. Drop topping into the skillet by the spoonful. Place the skillet onto the prepared baking sheet.
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Bake in the preheated oven until topping is golden brown, about 25 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories295 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 6g |
28% |
| Cholesterol 23mg |
8% |
| Sodium 196mg |
9% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 3g |
10% |
| Total Sugars 36g |
|
| Protein 2g |
4% |
| Vitamin C 10mg |
11% |
| Calcium 47mg |
4% |
| Iron 1mg |
6% |
| Potassium 86mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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