Tuesday, July 2, 2013
Summer Berry Cobbler
2 pints fresh strawberries, hulled and cut into halves
1/2 pint blueberries
1/2 pint rasberries
1/2 pint blackberries
3/4 cup packed light brown sugar
2 tablespoons cornstarch
3 tablespoons unsalted butter, thinly sliced
Cinnamon Biscuit Topping;
2 cups all purpose flous
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled and thinly sliced
1/2 cup half and half
1 large egg
1 teaspoon vanilla extract
First off, position the rack in the center of the oven and pre-heat to 400 degrees. Lightly butter a deep, round 3-quart glass baking dish.
To make the filling, mix all the berries the brown sugar and the cornstarch together in a medium bowl. Then put in the baking dish. Top with the butter slices.
For the topping, whisk the flour, sugar, baking powder, cinnamon and salt in a medium bowl. Add butter and use a pasrty blender or two forks to cut the butter into the flour mixture until it resembles coarse meal with a few pea sized pieces of butter. Mix the half and half, egg and vanilla in a measuring cup and then stir into the flour mixture until just combined. Use a tablespoon and drop 8 mounds of dough over the fruit.
Bake for 20 minutes. Tent loosely with foil and continue baking until the berry juiuces are bubbling throughout and the topping is golden brown, about 20 minutes more. Serve hot or warm with ice cream. Yummy!
Posted by The Second Half at 3:24 PM