Berry Cobbler

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
  • large pot
  • wooden spoon
  • casserole or glass baking dish
  • medium bowl
  • small bowl
  • whisk
  • 2 spoons
  • ½ c water
  • 2 T lemon juice
  • ½ c + 2 T sugar
  • 1 T cornstarch
  • 4 cups berries or other fruit*
  • 1 c flour
  • ½ t baking soda
  • 1 t baking powder
  • ½ t salt
  • 3 T melted butter
  • ½ c buttermilk or cream
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.

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