3 cups
fresh blueberries, raspberries, or blackberries
1/3 cup
sugar
1
tablespoon lemon juice
2
tablespoons cornstarch or arrowroot
BISCUIT
TOPPING:
1 ½ cups
all-purpose flour
1/3 cup
plus two teaspoons sugar
1
tablespoon baking powder
¾
teaspoon salt
1
teaspoon ground cinnamon
1 stick
unsalted butter, chilled
1 large
egg, lightly beaten
¼ cup
milk
Preheat the oven to 400F. Rinse and drain berries. Combine
with the sugar, lemon juice and cornstarch and gently stir together, taking
care not to break up the berries.
Pretty sugary berries! |
Spoon into a lightly buttered 9 x 5-inch loaf
pan. In a separate bowl whisk together the flour, sugar, baking powder, salt
and cinnamon. Cut the butter into several small chunks. Add to the dry ingredients
and work in using a small hand held pastry blender or two knives until the
pieces of butter are no larger than small peas and the mixture resembles
oatmeal. Combine the egg and milk and stir in just until the dough comes
together. Scatter ¼ cupfuls of the dough over the fruit spaced approximately ½
inch apart. Sprinkle with the remaining 2 teaspoons of sugar and place the
cobbler on a baking sheet in the middle of the oven for 30 to 35 minutes or
until the topping is cooked through and nicely browned.
My dough didn't stick together very well so I couldn't space it out like the recipe called for, but it still came out great after baking. |
Remove from the oven
and allow to cool slightly before spooning portions of the cobbler into serving
bowls. Serve warm over a spoonful of vanilla ice cream or top warm servings
with a mound of whipped cream or a splash of heavy cream.
There's more cobbler to this than berries, but the cobbler is delicious so that's just dandy. |
My Rating: 4/5 "The addition of cinnamon to this is pretty brilliant. Love the topping, love the berries! I just wish the ratio of berries to biscuits was a little more even - because they're both really good!"
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