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Add a photoServings: 12
Ingredients
- 14 c. Fresh or possibly frzn loganberries thawed if frzn
- 1 c. Sugar plus
- 2 Tbsp. Sugar
- 1/3 c. Quick-cooking tapioca
- 3 c. All-purpose flour
- 1 tsp Salt optional
- 1 c. Vegetable shortening
- 3 Tbsp. Water to 4 tbsps
- 1 Tbsp. Lowfat milk
- 1 pt Heavy cream
- 1/4 c. Powdered sugar
- 1 tsp Vanilla
Directions
- Preheat oven to 400 degrees and adjust the rack to the middle.
- Put the berries in a 9- by 13-inch pan and sprinkle with 1 c. sugar and the tapioca.
- Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter till it resembles cornmeal. Add in 3 to 4 Tbsp. water and form the mix into a ball.
- Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the lowfat milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 Tbsp. sugar. Bake for 40 min, or possibly till the crust is golden brown.
- Whip the cream with the powdered sugar and vanilla till thickened.
- Serve the cobbler while it is still hot with whipped cream.
- This recipe serves 12.
- DUNGENESS CRABS AND LOGANBERRY COBBLERS by Janie Hibbler
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 12 servings | |
| Calories 463 | |
| Calories from Fat 223 | 48% |
| Total Fat 25.34g | 32% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 5.71g | |
| Cholesterol 27mg | 9% |
| Sodium 205mg | 9% |
| Potassium 300mg | 9% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 10.0g | 33% |
| Sugars 18.11g | 12% |
| Protein 6.3g | 10% |
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