Mixed Berry Cobbler

Mixed Berry Cobbler

MIXED BERRY COBBLER

Summer time boasted grilled items and any dessert related to wonderful and fresh berries. We bought raspberries, blackberries, and blueberries. I came upon this recipe from Bon Appetit, July 2011, and it was extremely easy to make with a great result. Most often times these types of dessert yielded too tart of berries, where I would mask it with ice cream, and became bored with the dish. This recipe, however, came out on top, with the berries not too tart, and the baked dough was more of a biscuit than a flaky crust.

The recipe yielded 8 servings, and I served it with BlueBell Homemade Vanilla ice cream. Hot summer day and fresh berries cobbler are the few moments of bliss.

FILLING:

GET: 1/2 cup sugar, 1 1/2 tbsp cornstarch, 7 cups (1 3/4-2lb) mixed fresh berries.

MAKE:

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  • Position a rack in the middle of oven and preheat to 400°.
  • In a large bowl, whisk sugar and cornstarch. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-qt baking dish about 2″ deep. Set aside to macerate while making dough. [Be sure to not over-mix the berries. The raspberries will get mushy. Also, the recipe tipped to not use too much strawberries, no more than 1 1/2 cup of them, but I just omitted that altogether and only used raspberries, blackberries, and blueberries.]

DOUGH:

GET: 

  • 1 1/3 cup unbleached all-purpose flour, plus more for surface
  • 1/4 cup sugar plus more for sprinkling
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 tbsp, chilled, unsalted butter, cut into small cubes
  • 1/2 cup chilled whole milk plus more for brushing

MAKE:

  • In a medium bowl, whisk flour, sugar, baking powder, and salt.
  • Add butter, using fingertips, rub in butter until coarse meal forms.
  • Add whole milk, stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9×6″ rectangle. Cut dough 8 rectangles.
  • Arrange biscuits 1/2″ apart over fruit. Brush tops lightly with milk and sprinkle with sugar. [I somehow didn't read it all through and forgot to brush the tops of the dough with milk and sugar. It still came out delicious, so this is one tiny way to cut a small amount of calories.]
  • Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 min. Let cool at least 30 min; serve with vanilla ice cream.
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