Berry cobbler is one of my favorite desserts of all time. It’s also lovely with a cup of tea for breakfast or a mid-afternoon snack.
Yield | 8 servings |
Time | 40 minutes |
Tools |
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Ingredients |
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Directions | Combine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.
Simmer for a minute, taste, and add more sugar or lemon if necessary. Pour into baking dish or casserole. Preheat oven to 400. Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl. Whisk the melted butter into the buttermilk, then add it to the dry ingredients. Mix minimally but well, until you end up with a sticky mixture. Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit. Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream. |
Notes | *This recipe is quite versatile. You can use many different kinds of berries or even other fruits – I’ve made (and loved) all of these:
With strawberries and non-berries, you may need to add more lemon juice at the hot fruit tasting step. Adapted from Anna Thomas’ The New Vegetarian Epicure. Buy it: Amazon.com | Amazon.co.uk |
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