Summer Berry Cobbler
By Tested and perfected in the Sur la Table kitchen
Summer Berry Cobbler
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 4 tablespoons unsalted butter, divided
- ½ cup plus 3 tablespoons granulated sugar, divided
- ¾ teaspoon sea salt, divided
- 2 tablespoons cornstarch
- 2 teaspoons orange zest, divided
- 4 cups fresh summer berries such as blueberries, blackberries or raspberries
- 1 cup fresh red cherries, pitted
- 1 teaspoon vanilla extract
- ½ teaspoon fresh lemon juice
- 1 cup unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- Whipped cream or vanilla ice cream
Preheat an oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon butter; set aside.
In a large bowl, whisk to combine ½ cup sugar, ¼ teaspoon salt, cornstarch and 1 teaspoon of zest. Add berries and cherries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into prepared cast iron pan.
To a medium bowl, add 2 tablespoons of sugar and remaining zest, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Spoon dough evenly over the berry filling and sprinkle with remaining 1 tablespoon sugar.
Transfer the cast iron skillet to the oven and bake until golden and bubbling, about 35 minutes.
To serve: Using a ladle, place cobbler into dessert bowls. Serve warm with whipped cream or vanilla ice cream.
To cook on grill: Preheat a gas or charcoal grill. If using a charcoal grill, set the hot coals with an indirect cooking area. Prepare the cobbler as directed above. Transfer cast iron skillet to the indirect cooking area of grill. Cover the grill with the lid and cook until golden and bubbling, about 20 minutes.
In a large bowl, whisk to combine ½ cup sugar, ¼ teaspoon salt, cornstarch and 1 teaspoon of zest. Add berries and cherries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into prepared cast iron pan.
To a medium bowl, add 2 tablespoons of sugar and remaining zest, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Spoon dough evenly over the berry filling and sprinkle with remaining 1 tablespoon sugar.
Transfer the cast iron skillet to the oven and bake until golden and bubbling, about 35 minutes.
To serve: Using a ladle, place cobbler into dessert bowls. Serve warm with whipped cream or vanilla ice cream.
To cook on grill: Preheat a gas or charcoal grill. If using a charcoal grill, set the hot coals with an indirect cooking area. Prepare the cobbler as directed above. Transfer cast iron skillet to the indirect cooking area of grill. Cover the grill with the lid and cook until golden and bubbling, about 20 minutes.