Grab your car keys and head on over to your local farmer's market......or roadside produce stand.....or berry farm.....or supermarket. Wherever you can get some gorgeous fresh summer berries, you need to go right now. It will be worth the trip. Promise.
This dessert is so simple and quick to make that you can whip it up shortly before the guests arrive to your cookout. For Father's Day, we made it with a combination of raspberries, blueberries and blackberries, but you can use whatever berries you like best. Be sure to taste your berries and adjust the amount of sugar accordingly (ours were a bit tart, we used about 3/4 cup sugar). Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Grab a partner (because the whole point is to have fun cooking with someone you love), pour a few glasses of your favorite beverage and turn on some great music. Let's get cooking!
Mixed Berry Cobbler
Fruit layer:
8 cups fresh berries (4 pints), rinsed
1/2 to 1 cup granulated sugar
1/3 cup all-purpose flour
juice of 1/2 lemon
zest of 1/2 lemon
1 1/2 teaspoons almond extract
pinch salt
Topping layer:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
pinch salt
8 tablespoons (1 stick) butter, cubed
1/2 cup heavy cream
1 1/2 teaspoons almond extract
1 tablespoon granulated sugar
Preheat oven to 350°.
Fruit layer: In a very large mixing bowl, toss berries with sugar, flour, lemon juice, lemon zest, almond extract and salt. Transfer to a 7 x 11 baking dish. Set aside.
Topping layer: Place flour, 2 tablespoons sugar, baking powder and salt in the bowl of a food processor. Cover and pulse several times. Remove lid and add cubed butter. Cover and pulse until mixture resembles coarse crumbs. Pour heavy cream and almond extract through feed tube and process just until a loose dough forms.
Drop dough by tablespoons over bottom layer until fruit is covered and dough is gone. Sprinkle remaining 1 tablespoon of sugar over all.
Bake at 350° for 35 - 40 minutes or until fruit is bubbling and topping is golden. Let cool slightly before serving.
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Enjoy!
Willoughby
This dessert is so simple and quick to make that you can whip it up shortly before the guests arrive to your cookout. For Father's Day, we made it with a combination of raspberries, blueberries and blackberries, but you can use whatever berries you like best. Be sure to taste your berries and adjust the amount of sugar accordingly (ours were a bit tart, we used about 3/4 cup sugar). Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Grab a partner (because the whole point is to have fun cooking with someone you love), pour a few glasses of your favorite beverage and turn on some great music. Let's get cooking!
Mixed Berry Cobbler
Fruit layer:
8 cups fresh berries (4 pints), rinsed
1/2 to 1 cup granulated sugar
1/3 cup all-purpose flour
juice of 1/2 lemon
zest of 1/2 lemon
1 1/2 teaspoons almond extract
pinch salt
Topping layer:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
pinch salt
8 tablespoons (1 stick) butter, cubed
1/2 cup heavy cream
1 1/2 teaspoons almond extract
1 tablespoon granulated sugar
Preheat oven to 350°.
Fruit layer: In a very large mixing bowl, toss berries with sugar, flour, lemon juice, lemon zest, almond extract and salt. Transfer to a 7 x 11 baking dish. Set aside.
Topping layer: Place flour, 2 tablespoons sugar, baking powder and salt in the bowl of a food processor. Cover and pulse several times. Remove lid and add cubed butter. Cover and pulse until mixture resembles coarse crumbs. Pour heavy cream and almond extract through feed tube and process just until a loose dough forms.
Drop dough by tablespoons over bottom layer until fruit is covered and dough is gone. Sprinkle remaining 1 tablespoon of sugar over all.
Bake at 350° for 35 - 40 minutes or until fruit is bubbling and topping is golden. Let cool slightly before serving.
Enjoy!
Willoughby
Comments
we hit a berry stand yesterday...now i know what i'll be doing with them...
have a great weekend, my friend
kary
xx
Jenn
Thanks!
xo jj