Saturday, August 15, 2015

Mixed Berry Cobbler

My blogging has reached new heights. I am now trying to sell you on berry cobbler by photographing it along with my toes. If only you could have seen the other photo options. I was in a hurry, People. I had guests coming and I was afraid they would walk in and find me standing on the kitchen table with camera in hand as I had been only moments before I ran outdoors to snap this picture in hopes grass would make a better backdrop. (It doesn't). So let's just call it artsy.

I can hardly believe we are already halfway through August! I took a little forced blogging break over the past couple weeks because my husband was working extra doing vacation coverage at his job. Did you know he saves lives for a living? Like from cancer. So yeah, for some reason his need to save lives trumped my Friday morning writing rhythm for a couple weeks as I dusted off my "Super Mom" shirt and did the full-time, non-stop kiddo duty. But it's not like I wasn't saving lives too. My three sometimes-unruly offspring seem dead set on killing one another lately. Or me. Just try and tell a nearly two year old not to put silverware in the microwave. So yeah, both my husband and I save lives for a living.

Anyway, I survived my two weeks of solo parenting and now I'm here broadcasting a picture of my feet and telling you about berry desserts! This one was originally published in Bon Appetit and will remain my go-to cobbler from here on forward. I stumbled across the recipe during a simple Google search and was instantly captivated by the beautiful presentation. I was surprised just how easy it was to replicate the exact look (with the addition of my toes of course!) Thankfully the dessert turned out to be just a yummy as it looked too, especially since I prepared it for the very first time for guests at a birthday party for some my closest girlfriends. Upon the close of the evening, their eyes were darting between the remaining dessert and my empty tupperware containers, as if this very action could will the pieces into their purses. Good thing I have a sixth sense for leftover-longing and was on it in no time, loading of their arms with to-go portions which they later confessed to eating for breakfast with coffee the following day.

I used a trio of berries - blueberries, raspberries and strawberries and it was epic. I'm also a huge blackberry fan so I would imagine they would make a lovely contribution too if you have them. My kids jumped right in and helped with rolling and cutting the dough and their assistance helped give the finished product the desired "rustic" appearance. :) The desserts comes together quickly - I was able to throw it together on a work night even. Enjoy!

Mixed Berry Cobbler
(from Bon Appetit Magazine)

1/2 cup sugar
1 1/2 tablespoon cornstarch
7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 ½ cups strawberries; halved if large)

1 1/3 cups unbleached all-purpose flour plus more for surface
1/4 cup sugar plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into 1/2" cubes
1/2 cup chilled whole milk plus more for brushing
Vanilla ice cream

FOR 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.

FOR 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 9x6" 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.

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.

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posted by kelsie