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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I prepared this cobbler two summers ago after a successful afternoon of blackberry and blueberry picking. I finally found the recipe again the other day, too! Easy to make and please don't forget the vanilla ice cream or perhaps some real whipped cream! Strawberries are another option. Ingredients:
2 cups fresh blueberries, cleaned and rinsed |
2 cups fresh blackberries, cleaned and rinsed |
2 cups fresh raspberries, cleaned and rinsed |
3/4 cup sugar, plus |
1 tablespoon sugar |
2 tablespoons cornstarch |
1 teaspoon coarse salt, plus |
1 pinch salt |
1 lemon, juice of |
1 1/2 cups unbleached flour (plus additional flour for shaping the biscuits) |
2 teaspoons baking powder |
6 tablespoons unsalted butter, cut into small pieces |
3/4 cup half-and-half (plus 2 teaspoon) |
superfine sugar, for sprinkling (read *note) |
vanilla ice cream |
Directions:
1. *NOTE: To make your own superfine sugar combine some sugar in a clean coffee mill or mini-chopper. Blend sugar for about 10 seconds or until sugar is fine but not powdery. The grains will be small but still sparkle .
2. Preheat the oven to 400°F.
3. In a large bowl, combine all the berries, 3/4 cup sugar, cornstarch, lemon juice, and a pinch salt. Stir gently to combine. Pour into a buttered 9-by-9-by-2-inch baking dish.
4. In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or two knives, cut in butter until the mixture has the consistency of sand.
5. Add 3/4 cup half-and-half, stirring just until mixture comes together. With your hands floured, form the dough into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with superfine sugar.
6. Bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
7. Let cool on a wire rack. Serve with vanilla ice cream or real whipped cream. (I like to serve the cobbler slightly warmed for best flavor).
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