You may also like
Categories:
filling strawberries blueberries flour balsamic vinegar salt flour sugar baking powder baking soda butter almond milk vanilla
Viewed: 33 - Published at: 7 years agoIngredients
- FOR THE FILLING:
- 3 cups Strawberries, Hulled And Halved
- 1 cup Blueberries
- 1/4 cups Sugar
- 2 Tablespoons Flour
- 1-1/2 Tablespoon Balsamic Vinegar
- 1/8 teaspoons Salt
- FOR THE PASTRY:
- 1 cup Flour
- 2 Tablespoons Sugar
- 1-1/2 teaspoon Baking Powder
- 1/8 teaspoons Baking Soda
- 1/4 teaspoons Salt
- 3 Tablespoons Cold Unsalted Butter
- 1/4 cups Plain Fat Free Yogurt
- 2 Tablespoons Almond Milk
- 3/4 teaspoons Vanilla Extract
Method
- Preheat oven to 400°F and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray. Set aside.
- Toss strawberries, blueberries, sugar, flour, balsamic vinegar and salt together in a medium bowl. Set aside.
- For the biscuit topping, whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Dice butter into 1/2-inch pieces. Sprinkle the butter pieces over the flour mixture and use a pastry cutter to cut it in evenly until mixture resembles coarse meal. Set aside.
- Combine yogurt, almond milk and vanilla in a small bowl. Add this into the flour mixture and stir just until moist. Lightly flour your hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
- Pour berry mixture into the prepared baking dish. Top with spoonfuls of biscuit dough (you won't cover the entire surface). Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
- Let it cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.
