MIXED BERRY COBBLER DESSERT ~ Bon Appetit

From a tiny BEACH kitchen:

Instead of polishing off an entire carton of ripe berries at the kitchen counter, you can bake them in a fantastic cobbler to serve up a summery dessert.   You MUST serve this with a generous scoop of vanilla ice cream!  Hot or cold, this cobbler definately has a WOW factor.  A warm sweet flavor with fluffy biscuits on top, made from scratch. 

(Adapted from the July 2011 issue of Bon Appetit)

INGREDIENTS:

Filling:

  • 1/2 cup sugar
  • 1 1/2 TBSP cornstarch
  • 7 cups (2 lbs.) mixed berries

Dough:

  • 1 1/3 cups unlbeached all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 5 TBSP chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • and remember the Vanilla ice cream !

For the filling:

Position a rack in the middle of oven and preheat to 400 degrees.   Whisk sugar and cornstarch together in a large bowl.  Add berries to bowl to coat.   Transfer berry mixture to baking dish (2 qt) about 2″ deep.   Set aside to macerate while making dough.  aka: Let all the flavors in the bowl hang out together for a bit.

For the dough:

Whisk 1 1/3 cups flour and 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 into a 9×6″ rectangle.  Cut dough in half lenghwise, then crosswise 3 times to form 8 rectangles.

Arrange biscuits 1/2″ apart over fruit.  Brush tops lightly with milk and sprinkle with sugar. 

Bake until bubbly and biscuits are cooked through and golden all over.  About 35 minutes.  Let cool 30 minutes.  Serve with vanilla ice cream. 

I made the cobbler ahead and re-warmed it just before serving at 350 degrees for 15 minutes.

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Posted on June 29, 2011, in Dessert, Fruit, Photography and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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