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Berry Cobbler

INGREDIENTS

1. 2 lbs. Conestoga® Sweet Cream Pancake and Waffle Mix (99405)
2. 32 oz. Water
3. 2 Eggs
4. ½ cup Oil
5. 3 lbs. Mixed Berries (frozen)
6. 2 cups Sugar
7. ½ cup Starch Slurry (½ cup water + 4 Tbsp. Corn starch)

INSTRUCTIONS

Preheat convection oven to 350°F with high fan.
In a large bowl, mix together water, eggs, and oil. Whisk to combine thoroughly, then add Conestoga® Sweet Cream and Waffle Mix and whisk until smooth.
In a large saucepan, combine frozen berry mixture with sugar. In a small bowl, combine corn starch with ½ cup water to make a slurry; then add it to the berry and sugar mixture and cook until sugar is dissolved and liquid is thickened and bubbly. Set aside.
Divide berry mixture into two prepared half hotel pans; then divide batter into each pan, gently spreading with a spatula to coat the top evenly without mixing the batter and the fruit together.
Cool for 30 minutes, then serve.
Bake for 25-30 minutes, until golden brown.

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