Berry Slump Bake

Don't let the name scare you off -- this slump is very similar to your usual cobbler. Filled blackberries and blueberries and covered with an easy biscuit topping, this fall dessert is a definite must-try.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 50 mins 350°F
  • Cool: 20 mins

Berry Slump Bake

Directions

  1. Preheat oven to 350 degrees F. In a medium bowl stir together the first five ingredients (through salt). Stir in milk, melted butter, and vanilla just until combined.
  2. In a small saucepan cook and stir water and the 1/2 cup sugar over medium-high heat until sugar is dissolved. Remove from heat. In a 2-qt. baking dish combine blackberries, blueberries, and, if desired, lemon zest. Spread batter evenly over fruit (may not completely cover fruit). Drizzle sugar-water over batter.
  3. Bake 50 to 60 or until a toothpick inserted in cake comes out clean and cake is golden. Cool slightly; serve warm. If desired, top with whipped cream.
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Nutrition Facts (Berry Slump Bake)

  • Per serving:
  • 258 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 196 mg sodium ,
  • 55 g carb. ,
  • 5 g fiber ,
  • 37 g sugar ,
  • 3 g pro.
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