The tantalizing bits of crystallized ginger in this Mixed Frozen Berry Cobbler with Crystallized Ginger add a little excitement to a holiday classic. The lower sugar content finds the right balance between sweet and tangy. And thanks to a bag of frozen fruit, the dish comes together quickly.
Stay cool
Look for mixed bags of blueberries, raspberries, strawberries, blackberries, or cherries, or use any frozen fruit or combination that you like, from peaches to cubed mangoes. The best part is that the fruit doubles as an icepack in your cooler on the way to your destination (store the cooler in the trunk if it’s not hard-sided or if it tends to leak). Don’t worry if the fruit thaws by the time you arrive. Just store it in the fridge rather than refreezing it. It will keep for about three days and will still be delicious.
- 21 oz bag frozen mixed berries
- 2 tbsp finely chopped crystallized ginger
- 3 tbsp cane sugar or maple syrup
- 2 tbsp butter or vegan margarine
- 1 cup whole grain or gluten-free flour
- 2 tsp baking powder, gluten free if desired
- 1/8 tsp salt
- 2 tbsp finely chopped crystallized ginger
- 1 tsp cane sugar or maple syrup
- 2 tbsp vegan margarine or butter
- 1/2 cup unsweetened almond milk or other milk
- Preheat oven to 350 F.
- For cobbler, to high-sided 8 inch square or round baking or casserole dish, add berries. Sprinkle crystallized ginger and sugar or maple syrup over berries and dot with butter or vegan margarine. Place in preheated oven for up to 15 minutes while preparing topping.
- For cobbler topping, in medium bowl, combine flour, baking powder, salt, crystallized ginger, and sugar or maple syrup. Cut in butter or vegan margarine. Add almond milk and stir to combine.
- Drop batter by the spoonful over hot berries. Return to oven and bake for 30 minutes, or until topping is golden. Serve with ice cream (or nice cream), if desired.
Per serving: 345 calories; 3 g protein; 9 g total fat (2 g sat. fat); 63 g total carbohydrates (20 g sugars, 6 g fiber); 518 mg sodium
