Friday, July 1, 2016

Summer Berry Cobbler

The best of summer berries in a comforting cobbler. Serve warm with a scoop of vanilla ice cream for the perfect summer indulgence.
The best of summer berries in a comforting cobbler. Serve warm with a scoop of vanilla ice cream for the perfect summer indulgence.

Summer Berry Cobbler

I guess cobblers are about as popular in the summer as anytime for us southerners. We just turn on the oven and crank down the air conditioning here in the humid deep south. I guess we contend with high summer electric bills like folks up north do with heating bills in the winter.

Could you imagine only ever having a winter cobbler made with canned peaches? Not that there's anything wrong with that - I love those too - but I sure love a cobbler made from fresh fruit when those fresh summer peaches arrive, as much as I do a cobbler made with the luscious fresh berries of summer we all love too.

Here I've used a combination of blackberries, strawberries and blueberries, which is, of course, also a combination that happens to be perfect for the patriotic holidays, like this weekend.

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Recipe: Summer Berry Cobbler

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 6 to 8 servings


For the Fruit:
  • 1 (16 ounce) package fresh strawberries
  • 1 (12 ounce) package fresh blackberries
  • 1 (11 ounce) package fresh blueberries
  • Zest and juice of one medium lemon
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 tablespoon cold, unsalted butter, for the pan
For the Cobbler:
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, divided and melted separately
  • 1-1/4 cups water

Trim strawberries and cut into halves or quarters, depending on size; rinse along with other berries and place into large bowl. Top with lemon zest and juice; toss. Add the sugar, cornstarch and salt; gently toss to coat and let stand 15 minutes.

Preheat oven to 375 degrees F. Butter a 9 x 13 inch baking dish; set aside. For the cobbler, whisk together the flour, baking powder, 1/2 cup of sugar and salt. Add 1 stick of the melted butter and using a fork, mix together until crumbs form.

Sprinkle 1/3 of the crumb mixture into the bottom of the prepared baking dish. Evenly distribute the berries in the dish and slowly pour water all over the top. Sprinkle remaining crumb mixture over the top, then the remaining two tablespoons of sugar and drizzle the remaining melted butter over the top. Bake, uncovered, for about 40 to 45 minutes, or until bubbly and top is lightly browned. Let rest for 15 minutes before serving warm with a scoop of vanilla ice cream.

Cook's Notes: Substitute raspberries for the blackberries. May also substitute frozen thawed and drained, unsweetened fruit.

Berry Crisp: Prepare fruit as above, except omit crumb mixture. Mix together 1 cup each of flour, quick cooking oatmeal, packed light brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt. Mix in 1-1/2 sticks softened butter until mixture is crumbly; sprinkle on top of fruit. Reduce oven to 350 degrees F and bake for about 25-30 minutes, or until golden brown on top.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Fresh Strawberry Cobbler
Iron Skillet Blackberry Cobbler
Fresh Peach Cobbler

Posted by on July 1, 2016
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