Tuesday, August 12, 2014

Berry Cobbler

Last month, I went berry picking for the first time ever and then went on a hunt for some recipes to take advantage of our haul.
I opted for this recipe and it was delicious....particularly when paired with vanilla bean ice cream!
for berry filling
2lbs mixed berries (I used blueberries, raspberries, and black raspberries)
3 tbs lemon juice
½C sugar
2 tbs cornstarch
½ tsp ground cinnamon
1 tsp ground ginger

for cobbler topping
2 ¼C all-purpose flour
½C brown sugar
2 tsp baking powder
1 tsp baking soda
6 tbs chilled, salted butter, cut into ½" pieces
1 egg
¾C heavy cream
3 tbs sugar

  1. for berry filling: Preheat oven to 375°.
  2. Lightly butter a 9"x13" baking dish.
  3. In a large bowl, combine the berry filling ingredients; toss to coat the berries evenly.
  4. Pour berry mixture into the prepared baking dish, spreading it evenly.
  5. for cobbler topping: In another bowl, stir together the flour, brown sugar, baking powder, salt, and baking soda.
  6. Scatter the butter pieces over the top of the mixture and use a pastry blender (or 2 knives, or your hands) cut in the butter until the mixture resembles coarse meal.
  7. In a small bowl, whisk together the egg and cream.
  8. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together.
  9. Place large scoops of the topping evenly over the berries, leaving 1" border uncovered around the edge of the dish.
  10. Sprinkle sugar over the top.
  11. Place the dish on a rimmed baking sheet.
  12. Bake until the top is golden brown and the berry filling is bubbling, about 35 minutes.
  13. Transfer to a wire rack and let cool for 10-15 minutes.
  14. Enjoy! 

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