Tastes Like Summer: Mixed Berry Cobbler

June 13, 2012 § Leave a comment

One thing I love about the Central Valley in the summertime is the abundance of delicious and inexpensive berries. We grow a lot of them in the area, so around this time of the year grocery stores, farmers markets, and side-of-the-road fruit stands are overflowing with locally grown berries (especially strawberries).

So today’s installment of the Tastes Like Summer series is a simple mixed berry cobbler with a biscuit topping. If you have any adorable small children around in need of dessert, I suggest you give them a bowl. Seeing the berry juice on their faces will be the highlight of your life. I’m not even kidding. Maybe you’ll win a Nobel prize someday. Maybe you will become president of some amazing country. Maybe you’ll become a gold medal winning Olympic athlete. Maybe Ryan Gosling will fall madly in love with you after spotting you across a half-empty movie theater during an afternoon showing of Funny Face. I don’t care. If one or all of these things happen to you in your life,  those moments will pale in comparison to witnessing even a moderately attractive child messily enjoying a mixed berry cobbler. I swear to you.

But I digress…

Mixed Berry Cobbler Recipe
Mixed Berry Filling
7 cups mixed berries (strawberries, blueberries, blackberries, raspberries, huckleberries…)
2/3 cup sugar
3 to 4 tablespoons corn starch (depending on how juicy the berries are. Less juice = less cornstarch)
2 teaspoons freshly squeezed lemon juice

Biscuit Topping
2 cups all-purpose flour (I use unbleached)
3 tablespoons sugar
1/2 teaspoon salt
2 teaspoons baking powder
5 tablespoons butter, cold and cut into small pieces
1/2 cup milk
1/2 cup heavy cream
1 teaspoon pure vanilla extract

Preheat the oven to 400º and lightly butter the inside of a 2-quart baking dish.

For the Filling: In a large bowl add the berries, cornstarch, sugar, and lemon juice and toss gently using a spatula (be careful not to crush the berries). Once the everything is well blended, set aside.

For the Biscuit Topping: Whisk together the flour, sugar, salt, and baking powder in a large mixing bowl until well     blended. Use a pastry blender or two knives to cut the butter into the flour mixture, until the largest lumps are the size of a pearl. In a separate container, combine the milk, cream, and vanilla, and add to flour mixture. The dough should be very sticky and gooey.

Pour the berries into the prepared baking dish and spread evenly. Take large lumps of the biscuit dough, no larger than the size of an egg, and drop directly onto the fruit until most of it is covered. (A few spaces here and there is fine.)

Bake for about 35 minutes, or until the tops of the biscuits are a golden brown and the berry juice is bubbling.


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