Wednesday, August 17, 2011

Homemade Berry Cobbler

After a recent trip to Gram-Gram and Papa's house, my daughter brought home a bag of blackberries and blueberries that immediately went into the freezer for pancakes and oatmeal. Coupled with our weekly trips to the farmer's market where I have been buying a quart or two of blueberries at a time, I have accumulated quite a "berry stash." I am what you might call "a berry hoarder." I LOVE fresh blueberries and blackberries! So, last weekend when my husband brought home a gallon of blueberries from his parents, I figured it was high time to do something with all those berries.

Enter: Homemade blueberry jam, which we gorged on atop homemade biscuits. Delicious.

And, today, I needed something to satiate this sweet tooth. Enter: Mixed Berry Cobbler. Can I just say that this is the best cobbler I have ever made. Yes, it requires a little bit more work than the usual recipe, but, trust me!, it is well worth it!

{The recipe is modified from The Fannie Farmer Baking Book.}


Berry Filling 4 cups of berries (I used blueberries, blackberries, & a few strawberries) 1/3 cup sugar 4 tablespoons (1/2 stick) butter

Biscuit Topping
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter, chilled
6 tablespoons milk

2 tablespoons (1/4 stick) butter, melted
1 or 2 tablespoons sugar Directions
Preheat the oven to 425 degrees.

For Berry Filling:
  1. Place berries in an 8-inch baking dish and sprinkle them with sugar.
  2. Dot berries with the butter.
  3. Set aside while you make the biscuit topping.

For Biscuit Topping:
  1. Combine flour, sugar, salt, and baking powder in a large mixing bowl, and stir together with a fork.
  2. Cut in the butter using a pastry blender or your fingers; work the butter into the flour mixture until it resembles fine crumbs (there will be irregular pieces).
  3. Slowly add the milk, stirring with the fork.
  4. Gather dough and place on a lightly floured surface. Knead 8-10 times until dough is fairly smooth.
  5. Roll or pat dough into a shape that will fit your baking pan; make sure your dough is no more than a 1/2 inch thick.
  6. Place biscuit dough over fruit in the pan, pressing it down into the fruit all around the edges.

For Glaze:
  1. Drizzle melted butter over top and sprinkle with sugar.
Bake cobbler for 35-40 minutes or until the juices bubble and the biscuit topping is golden brown. Serve with heavy cream or ice cream. Enjoy!

This post is linked to Things I Love Thursday at The Diaper Diaries.

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