A few weeks ago, I made an all peach cobbler, and last night a peach and blueberry cobbler. The blueberries give the filling a pretty magenta color. Serve this cobbler hot with a scoop of ice cream, yum!
Although this recipe calls for lots of different berries, you can actually use whatever you like, in any combo, strawberries, blueberries, raspberries, peaches, plums, you get the idea...
Summer Berry Cobbler
Filling:
1 pint blueberries
1 pint raspberries
1 pint blackberries
1 pint strawberries, hulled and sliced in half
1/2 cup granulated sugar, plus more, for dusting
Pinch cinnamon
2 tablespoons cornstarch
1/2 lemon, juiced
Topping:
2 cups unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
Preheat oven to 400 degrees F. In a mixing bowl, combine all fruit with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine.
Spread berry mixture out on a 10-inch tart or gratin dish.
Set aside and make the topping.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading.
Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.
No comments:
Post a Comment