Summer Berry Cobbler
By Recipe developed for Sur La Table’s Cooking Classes
Summer Berry Cobbler
By Recipe developed for Sur La Table’s Cooking Classes
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
- 1½ teaspoons baking powder
- ½ cup whole milk
- Whipped cream or vanilla ice cream
Easy to make, this classic cobbler is made with summer berries and cherries that provide texture and sweetness to the filling.
Preheat an oven to 400°F. Grease an 8- by 8-inch baking dish 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 baking dish.
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 baking dish 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.
Preheat an oven to 400°F. Grease an 8- by 8-inch baking dish 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 baking dish.
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 baking dish 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.