mixed berry cobbler

Oh, hey there.  You’re wondering where I’ve been.  Certainly not at the computer.  You see, I had ambitious plans about this time in between graduating from medical school and beginning residency.  I was going to learn how to take good food photos, I was going to blog three times a week and work my way through stacks of recipe cards I received as a wonderful bridal shower gift.

Well, my friends, as it turns out, things aren’t going as planned.  They are going splendidly better, complete with weekend trips to the lake, road trips around the midwest for celebrations of every kind and much more time spent outside than in.  And although there haven’t been pictures or posts, there certainly have been recipes remembered through it all.

This one had to be shared.  With two pounds of berries (any combo of your choosing) and a simple but absolutely delicious cobbler dough, this recipe is one I am sure we will be making again and again.  Served warm alongside a generous scoop of vanilla ice cream, I can’t imagine a better way to top off a Memorial Day Celebration.  Or any summer celebration.

Mixed Berry Cobbler
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Yield: 1 cobbler, about 8 servings

You can use any combination of berries you choose – I used blackberries, strawberries, blueberries and raspberries and I thought it was amazingly delicious.  The only note in the original recipe is to use no more than 1 1/2 cups strawberries, halved if large.  I found the dough easy to work with and shape into rectangles.  I find it works best to but up the butter and then stick the cubed pieces in the freezer for a bit while you get everything else ready.  By the time you’re ready to mix the butter into the dough it is nice and cold and easily forms a coarse meal.  I went the rectangle route with the dough but you could certainly shape it into circles using a biscuit cutter and even bake the cobbler in individual gratin dishes.  Whichever way you choose to make it, I would strongly support a generous scoop of vanilla ice cream alongside.

for the filling:
1/2 cup sugar
1 1/2 tablespoon cornstarch
7 cups (1 3/4-2 pounds) mixed fresh berries

for the dough:
1 1/3 cups AP flour
1/4 cup granulated sugar, plus more for dusting (I used turbinado sugar for dusting)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/2″ cubes
1/2 cup chilled whole milk, plus more for brushing
Vanilla Ice Cream

1.  For the filling: Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2″ deep. Set aside to macerate while making dough.

2.  For the dough: Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and 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 in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2″ apart over fruit. Brush tops lightly with milk and sprinkle with sugar.

3.  Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.  

Source: Epicurious


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