Thanks to Patissierrement Votre for inspiring me to make a fruit cobbler. And a special thanks to my sis Judy for being in town and giving me a good excuse to bake!
Aren't the berries gorgeous?
Nothing like a little butter to get a cobbler crust going.
The cobbler smelled amazing.
Debbie's Very Berry CobblerFilling Ingredients, Serves 10-12
2 pints strawberries, quartered
2 6 ounce containers of raspberries
1 teaspoon vanilla extract (might add a little more next time)
1/2 cup sugar (berries give it a natural sweetness, double if want extra sweet)
2 tablespoons cornstarch
Cobbler Crust Ingredients
2 cups flour
1 teaspoon Cinnamon
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 sticks unsalted butter
1/2 cup cold soy creamer (what I had on hand, heavy cream works too!)
1. Preheat oven to 375 degrees.
2. Dice the butter into 1/2 inch cubes and place in the freezer (needs to stay in
freezer for 20 minutes).
3. Combine filling ingredients in a bowl and mix. Place in a buttered 16 x 9.5
4. Combine first 7 cobbler crust ingredients in a food processor (everything
except butter and cream) and process until evenly mixed (about 10-15 seconds).
5. Add butter and process for 30 seconds (it will look like clumpy bread crumbs).
6. Stream in creamer until dough forms small little beads and make sure not to
7. Knead dough 8-10 times on a cold surface before spreading over the berries.
8. Bake for 30 minutes until golden brown and bubbly.
Although really good on its own, a fresh scoop of vanilla ice cream on the hot cobbler makes the dessert that much better.
Something I've learned.
If you aren't baking the cobbler immediately, make sure to keep the dough separate and cold. I wrapped it in plastic wrap and kept it in the fridge until it was time to assemble and bake the cobbler. Since it was cold, it was easy to slice and spread over the fruit.