I am out of town right now and not doing any cooking at all…eating yes, cooking no. I made this cobbler before I left, worried that the berries might all ripen before my return. As I look at the Portland weather I am now worried that the berries might mold on the vine. More cool, rainy days. Yeccchhh!
I gathered raspberries, marionberries and strawberries and had almost 5 cups. My neighbor had a few blueberries and I tossed in a bit of rhubarb but I don’t think it was necessary.
I have quite a few different berry bushes but they’re all fairly young and just beginning to produce. I decided that I didn’t care what the combination, I just knew it would taste like summer.
If you are feeling the need for a wonderful summer berry cobbler, here’s the recipe. Gather all the berries you can find; any combination will do. This recipe is interesting because the top dough or crust calls for boiling water; unusual in a pie crust. It usually calls for ice cold water, but this crust is really good.
Three Four or More Berry Cobbler
Makes 6-8 servings
3 tablespoons cornstarch
1/3 cup cold water
1 ¾ to 2 cups granulated sugar (divided)
1 ½ tablespoons fresh lemon juice
5-6 cups fresh or frozen berries (rinsed and drained well)
1½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick) plus 1 Tbl. cold, unsalted butter, cut into bits
1/3 cup boiling water
Preheat oven to 400 degrees. Line a baking sheet with foil.
Stir together cornstarch and cold water in large bowl until cornstarch is completely dissolved. Add 1 to 1 ¼ cups sugar, (depending on sweetness of berries), lemon juice, and berries, and combine gently but thoroughly. Transfer berry mixture to a low casserole or pie plate and set aside.
Combine flour, baking powder, salt and remaining ¾ cup sugar in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Transfer to a medium bowl. Add boiling water and stir just until a dough forms.
Drop large spoonful's of dough on top of berries and spread lightly. Place casserole dish on foil- lined baking sheet and bake until topping is golden, 30-35 minutes. Cool slightly on a rack and serve warm with vanilla ice cream.
Enjoy!
Tip: The original recipe calls for you to cook the berries and cornstarch/sugar mixture in a cast iron skillet on top of the stove and then spread the dough overtop and bake it in the oven. I omitted the cast iron detail and the cobbler was great anyway. I suspect it make have been a bit thicker after being cooked first on the stove top. Try it whichever way you like…you can’t go wrong.
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