Welcome back to Tasty Thursday!
It is summertime and that means berries galore! Blackberries, raspberries, blueberries, oh my! Since berries are very much in season, I bring you a Berry Cobbler from The Wilderness Lodge.
I made this on a weeknight and it was quick to put together. I decided to make it in one container instead of 4 small ones because that was easiest for me. I also decided to halve the crust ingredients so as to cut down on the breading (and I love cobbler crust so this was hard). I thought there was still plenty of crust (see the source for full recipe). I served it with whipped cream on top.
This would be perfect for upcoming Independence Day cookouts and events. Enjoy!
Adapted from Allears
1 1/2 cups all-purpose flour
1/8 Tbsp. Kosher salt
1 1/4 Tbsp. baking powder
1/2 cup granulated sugar
1/2 cup (8 Tbsp.) unsalted butter, cold, divided, and cut into small pieces
1/2 cup heavy cream
2 cups blueberries or other seasonal berries
1/2 cup brown sugar
Whipped cream or ice cream
1. Preheat oven to 350 degrees. Prepare a 2 1/2 quart baking dish with flour cooking spray.
2. In a medium bowl, combine the flour, salt, baking powder and sugar.
3. Cut 1/4 cup (4 Tbsp.) butter into the flour mixture until it resembles small peas. Add the egg and stir until just u absorbed. Add the heavy cream and mix just enough to incorporate (batter should be lumpy); do not over mix.
4. Place half of the dough in the bottom of the prepared baking dish and spread evenly. Pour the blueberries on top of dough. Sprinkle with the brown sugar and dot with remaining butter.
5. Bake for 35-45 minutes, or until an inserted toothpick comes out clean and dry and the crust is lightly browned. Cool to room temperature, and serve with a dollop of chilled whipped cream or vanilla ice cream.