Triple Berry Cobbler
I love the last few weeks of summer. The weather has cooled a bit, the barbecue’s extend well into the evening and end with reminiscing stories around dwindling fires, the county fairs come and go and there’s just a general content feeling of a summer well spent and the anticipation of the kids going back to school. I guess I’m also looking forward to the fall baking because I really don’t bake as much in the summer. But when I do I try to keep it summery, simple, light(er) and as always delicious 🙂
I saw a blueberry cobbler in the August issue of Bon Appetit and I couldn’t shake the picture of the bursting berries and crumbly topping out of my head! I’ve never been a fan of cooked fruit, especially not blueberries but I had to have it. So I swapped in some more of my favorite berries and doubled it up for our big barbecue a week ago.
It was divine. Every bite seemed to taste better than the last and you’re sure it can’t possibly get any better but it does. The warm berries have just the right amount of tangy sweetness, the topping is is fluffy and tender underneath but crunchy and ragged on top and with a dollop of fresh whipped cream or vanilla ice cream it becomes (almost) unbearably good.
One Year Ago: Lime Blackberry Meringue Cupcake (another Bon appetit spinoff!)
Triple Berry Cobbler
Recipe slightly adapted from Bon Appetit Magazine, Aug 2012
1 1/2 cups plus 3 tablespoons flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut in pieces
1/2 cup plus 1 tablespoon sour cream
12 ounces of blackberries
12 ounces of raspberries
1 pint of blueberries (all together there’s approximately 6 cups of berries, you can use any mix you want)
2 tablespoons lemon juice
1 tablespoon lemon zest (optional)
vanilla ice cream or whipped cream (optional)
1. Preheat oven to 375 degrees (F). In a large mixing bowl, whisk 1 1/2 cups of the flour, 3 tablespoons sugar, baking powder and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of small peas. Add the sour cream in and gently mix with a rubber spatula or wooden spoon just until distributed throughout, the “dough” will still be a bit crumbly. Knead the dough in the bowl 5 or 6 times, just until the mixture comes together. Set aside in a cool place.
2. In another large bowl place the berries, remaining 1 cup sugar, 3 tablespoons flour, lemon juice and zest (if using). Stir gently to coat the berries. Pour the berry mixture into a deep 9 inch pie pan. Tear the biscuit dough into 1/2 -1 inch crumbles and scatter over the top of the berries.
3. Place the pie pan on a rimmed baking sheet and bake in preheated oven for 40-50 minutes or until the juices are thick and bubbly and the topping is cooked through and a deep golden brown. Let cool for at least 15 minutes before serving, it will still be very hot then but that’s how I liked it 🙂 If you want it more room temperature let it cool for an hour before serving. Garnish with whipped cream or ice cream if desired.
*You can also bake this in individual ramekins for 20-25 minutes.