Tuesday, August 9, 2011

Cherry Berry Cobbler

I just love fruit desserts.  I'm pretty much in fruit heaven this summer, with all the ripe berries that are in season.

One thing I've come to appreciate since I've become a home cook is a good shortcake biscuit.

You know, like on cobbler.

The biscuit topping is not too soft, not too hard.  Not too sweet, but just sweet enough.  The firm crumb of the biscuit perfectly complements the juice of the fruit beneath it.  A light dusting of sugar on top finishes it off exquisitely.

Cherry Berry Cobbler
Adapted from Bon Appetit, July 2011

1/2 cup sugar
2 tbl. cornstarch
2 cups fresh cherries, stemmed, pitted, and halved (I used Bing)
2 cups fresh strawberries, hulled and quartered
2 cups blueberries (I used frozen, unthawed)

1 1/3 cups flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
5 tbl. unsalted butter, chilled and cut into 5 slices
1/2 cup cold milk, plus a bit more for brushing
extra sugar for sprinkling
vanilla ice cream, to serve a la mode

Preheat oven to 400 degrees and position rack in the middle.

Whisk sugar and cornstarch in a large bowl; add berries and toss to coat.

Transfer berries to a 9x13 baking dish or a 2-quart casserole dish (make sure it is about 2 inches deep or else your fruit will bubble over!)

For the dough, place flour, sugar, baking powder, and salt in the work bowl of a food processor and pulse a couple times to combine.  Add chilled butter sliced and pulse until coarse crumbs form.  Slowly pour in milk, pulsing until dough comes together.

Gather dough into a ball and transfer to a floured work surface.  Gently knead 5-6 times, then roll out into a large rectangle, about 1/2 inch thick.  Cut into 8 pieces.

Arrange biscuits over fruit filling, and brush tops lightly with milk.  Sprinkle with sugar.

Bake uncovered until fruit is bubbly and biscuits are golden, about 35 minutes.  Let cool at least 30 minutes before serving; serve with a couple scoops of vanilla ice cream.

Cobbler is best when served the same day it is made.  It can be made up to 3 hours in advance.

No comments:

Post a Comment

Thanks for leaving a comment! I love hearing from you!