Boys ’n Raspberry Rugala Cobbler
10 Kirkland Signature Rugala
1/2 cup sugar
1 tablespoon cornstarch
4 cups boysenberries
2 cups raspberries
Whipped cream, for serving
Preheat oven to 375°F.
Chop 4 rugala into approximately 1/2-inch pieces. Slice 6 rugala in half lengthwise.
In a large bowl, stir together sugar and cornstarch. Gently fold in berries and the
chopped rugala. Place in a 9-inch pie pan and bake for 20 minutes. Remove
from the oven.
Arrange the sliced rugala pieces decoratively on top. Return to the oven and bake
for an additional 20 minutes, or until the rugala is slightly browned and the berries
bubble a bit. Cover with foil after 12 minutes if the rugala is browning too much.
Serve with whipped cream. Makes 12 servings.
Tip: Other fresh fruits can be used.