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Ingredients
4 ½ tablespoons unsalted butter
2 cups pitted, halved fresh cherries (about 1 pound)
1 cup blueberries
1 ½ cups raspberries
½ cup plus 3 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon quick-cooking tapioca
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 extra-large egg
⅓ cup buttermilk
Whipped cream
Nutritional analysis per serving (4 servings)
91 grams carbs; 87 milligrams cholesterol; 517 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 15 grams fat; 1 gram trans fat; 7 grams fiber; 281 milligrams sodium; 8 grams protein; 56 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter four individual 8- to 10-ounce ramekins with half a tablespoon of butter. Line the bottom of the oven with foil to catch drips.
- Step 2
Combine the cherries, blueberries and raspberries in a saucepan. Stir in the half cup of sugar, bring to a simmer and cook a few minutes, just until the fruit softens and becomes juicy. Remove from heat and fold in the lemon juice and tapioca.
- Step 3
Put fruit in baking dishes, filling them no more than ⅔ full.
- Step 4
Mix the flour, baking powder, two tablespoons of the granulated sugar and salt together. Cut in the remaining butter until the mixture resembles coarse meal. Beat the egg and buttermilk together; then stir into the flour mixture to form a thick batter. Drop a large blob of the batter on top of each dish of fruit. The fruit does not have to be covered completely. Sprinkle with the remaining granulated sugar.
- Step 5
Bake 20 to 25 minutes, until the topping is brown and the fruit bubbly. Allow to cool to lukewarm; then serve, with a dollop of whipped cream on top.
Private Notes
Comments
I made this for my family and they loved it. I like the amount of sugar as it was not overly sweet. We added ice cream which also added sweetness. I used a mix of fresh and frozen berries with cornstarch instead of tapioca. It is very quick and easy to make. I had the left overs with a scoop of vanilla yogurt for my lunch today. Yum!
I have made this recipe several times over the years and it is a winner. Works with all combinations of summer fruits. In the latest version, I made them in Germany with a combination of wild cherry plums, black currants and apricots. So delicious!
Delicious flavor! I used 2 cups each cherries and raspberries and 1 cup blueberries. 1 Tbsp tapioca is not enough! It tastes lovely, but is quite runny with juice. I'd like more thickener next time. Maybe swithc to 304 Tbsp. cornstarch?
Great recipe! Made with 1/4 cup sugar in the fruit, but otherwise followed the recipe exactly. Delicious! Family loved it. Will be making again!