Prep 15 mins
Cook 35 mins
Even people who don't normally like dessert or sweets usually like this as it's not overly sweet. From "Chez Panisse Desserts" by Lindsey Shere. You may use a mixture of any berries except strawberries. Blackberries/boysenberries are nice for the bulk; a few raspberries or black raspberries add a delicious perfume. I like to mix raspberries and blackberries. My whole family loves (and inhales) this.
- 1 1⁄2 pints fresh raspberries (rinsed and drained)
- 1 1⁄2 pints fresh blackberries (rinsed and drained)
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons flour
- 1 1⁄2 cups flour
- 3⁄8 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 2 1⁄4 teaspoons baking powder
- 6 tablespoons unsalted butter
- 3⁄4 cup whipping cream
- Measure 4.5 cups of mixed berries and toss them with the sugar and flour. Let stand while you make the dough.
- Cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated. The cream can then be added when you are ready to bake the cobbler.
- Put the berry mixture into a 1.5 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2 inches in diameter and 1/2 inch thick. Arrange them over the top of the berries. Bake in a preheated 375 degree oven for 35 to 40 minutes, or until the topping is brown and the berry juices bubble thickly around it.
- Serve warm with cream to pour over or top with vanilla ice cream.