This chilly, frozen smoothie is a delicious breakfast treat or afternoon snack if you like Nutella. The two sexes will adore it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 cup all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons butter
- ¼ cup boiling water
- 2 tablespoons cornstarch
- ¼ cup cold water
- 2 cups fresh blueberries
- 1 ½ cups fresh raspberries
- ¾ cup white sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- 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.
- 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.
- Bake in the preheated oven until topping is golden brown, about 25 minutes.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 196 mg |
| Sugars | 36 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The family loves it.
So simple and delicious! Highly recommend
When I can get my husband to eat fruit it’s a 5 Star recipe. Very easy in whatever pan you make it in. I made a plain cheesecake to also serve it on. Very good!
Absolutely delicious, full of flavor and easy to make! It’s a new spring / summer favorite in our house!
Made it just as recipe was written. Great dessert! will make it again.
Easy enough to make, and a big enough hit, that I’ve made in twice in two weeks. Great by itself or ala mode. Used home grown raspberries and u-pick local blueberries.
Added frozen strawberries…no problem. The pre-boiling step really =helped it to hold together when done.
This was super yummy! I will be making this again and again with a few modifications. The first time I made it I used 2 cups blueberries, 3/4 cup raspberries, and 3/4 cup blackberries. I cooked the fruit in a saucepan instead of a cast iron skillet and baked it in an 8×8 glass pan. It was good but here are a few changes I will make the next time I make it. I would cut the sugar in the filling down to 1/2 a cup instead of the 3/4. It was a little too sugary for my tastes. I would use brown sugar instead of white for the topping. I would also add some vanilla and/or cinnamon to the topping as well. Though the topping is yummy as is I think it could use a little more pizzazz. Overall this is a great recipe and it works with any berry! Yum! And bonus this can be made dairy free and even gluten free if you use a GF flour!
I give it 4 1/2 stars
I tried this recipe on a whim, since I had blueberries and raspberries about to go bad. I followed all the ingredients to a T, and it turned out great! I didn’t have a cast iron skillet, so I cooked the berry mixture in a pan first, and then transferred it to a dish where I scooped the topping on top of it. I feel the topping didn’t cover as much of the berries as I would’ve liked, since the berries were poking out from underneath all over the place, but I may have made the scoops too big. Word of advice, dish out small scoops to make sure you have enough to cover it all evenly. I would definitely do this recipe again; simple, easy, and verrrrrry good!
Tried it, and was wondering what to do with the 1/4 boiling water listed in the topping ingredients? With no one to ask, I processed the dry ingredients and butter in my food processor, and then poured in the 1/4 cup boiling water gradually. It lumped, and then after proceeding with the berry filling mixture, I placed spoonfuls of the “dough” on top, and baked it. Turned out fine, so I must have done the correct thing.
These were tasty! I cut the recipe down to 4 servings and baked in ramekins. I used blackberries in place of the blueberries (because that’s what I had on hand). Any berry would work well in these! I found these to be not too sweet, which I liked. The tartness of the berries really shines through.