Ingredients
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1 (6 oz) pkg Driscoll’s Blackberries
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1 (6 oz) pkg Driscoll’s Raspberries
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1 (6 oz) pkg Driscoll’s Blueberries
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1 (16 oz) pkg Driscoll’s Strawberries
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2 tbsp fresh lemon juice
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1/2 cup + 4 tbsp sugar, divided
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3 tbsp corn starch
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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6 tbsp butter, chilled and cut into pieces
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3/4 cup heavy cream
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Whipped cream or ice cream, for serving
Steps
1
Preheat oven to 350°F. Combine berries and lemon juice in a medium bowl. Set aside berry mixture.
2
Mix cornstarch with 1/2 cup sugar in a small bowl. Pour cornstarch mixture over berry mixture. Stir berry mixture gently until ingredients are evenly combined. Pour berry mixture into a 2-quart, or 9 x 9-inch, baking dish and set aside.
3
In a large bowl, combine flour, 3 tablespoons sugar, and baking powder. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in cream to make a soft dough.
4
Drop spoonfuls of dough over berry mixture. Sprinkle remaining 1 tablespoon sugar over dough.
5
Bake about 50 minutes or until top is well browned and juices are bubbly. Serve warm with whipped cream or ice cream.
Tips
Be sure to have whipped cream or vanilla ice cream on hand to serve.
Comments
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