Prep 0 mins
Cook 25 mins
I prepared this cobbler two summers ago after a successful afternoon of blackberry and blueberry picking. I finally found the recipe again the other day, too! Easy to make and please don't forget the vanilla ice cream or perhaps some real whipped cream! Strawberries are another option.
- 2 cups fresh blueberries, cleaned and rinsed
- 2 cups fresh blackberries, cleaned and rinsed
- 2 cups fresh raspberries, cleaned and rinsed
- 3⁄4 cup sugar, plus
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 teaspoon coarse salt, plus
- 1 pinch salt
- 1 lemon, juice of
- 1 1⁄2 cups unbleached flour (plus additional flour for shaping the biscuits)
- 2 teaspoons baking powder
- 6 tablespoons unsalted butter, cut into small pieces
- 3⁄4 cup half-and-half (plus 2 teaspoon)
- superfine sugar, for sprinkling (read *NOTE)
- vanilla ice cream
- *NOTE: To make your own superfine sugar combine some sugar in a clean coffee mill or mini-chopper. Blend sugar for about 10 seconds or until sugar is fine but not powdery. The grains will be small but still "sparkle".
- Preheat the oven to 400°F.
- In a large bowl, combine all the berries, 3/4 cup sugar, cornstarch, lemon juice, and a pinch salt. Stir gently to combine. Pour into a buttered 9-by-9-by-2-inch baking dish.
- In a medium bowl, combine flour, remaining tablespoon sugar, 1 teaspoon salt, and baking powder. Using a pastry knife or two knives, cut in butter until the mixture has the consistency of sand.
- Add 3/4 cup half-and-half, stirring just until mixture comes together. With your hands floured, form the dough into nine 2-inch biscuits. Place on top of berries. Brush biscuits with half-and-half, and sprinkle with superfine sugar.
- Bake until biscuits are golden brown and the berries are bubbling, approximately 25 minutes.
- Let cool on a wire rack. Serve with vanilla ice cream or real whipped cream. (I like to serve the cobbler slightly warmed for best flavor).