berry cobbler
My friend and I used about a third of the eight pounds of strawberries we picked this weekend to make this cobbler...
from the Best Light Recipe
This recipe can be doubled and baked in a 13x9 inch dish -- you may need to increase the baking time by 5 to 10 minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready. Before you assemble the filling, first taste the berries. Add the smaller amount of sugar if the berries are on the sweet side, and more sugar if the fruit is tart.
FILLING
30 oz (6 c) blueberries, rinsed and picked over
1/4-1/3 c sugar
2 T juice from 1 lemon
1 T cornstarch
1/2 t ground cinnamon
BISCUIT TOPPING
1 c (5 oz) unbleached flour
3 T yellow cornmeal
1/4 c plus 2 T sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
3 T unsalted butter, melted
1/2 t vanilla
1/4 t cinnamon
1. For the filling:
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. For the biscuit topping:
Meanwhile, whisk the flour, cornmeal, 1/4 c of the sugar, the baking powder, baking soda and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter and vanilla together; set aside. In a third small bowl, mix the remaining 2 t sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spacing 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 min before serving.
Strawberry variation:
Follow the blueberry cobbler recipe, making the following changes: Substitute 2 quarts strawberries, rinsed and hulled, for the blueberries. Omit the cinnamon. Substitute 1 t vanilla for the lemon juice.
from the Best Light Recipe
This recipe can be doubled and baked in a 13x9 inch dish -- you may need to increase the baking time by 5 to 10 minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready. Before you assemble the filling, first taste the berries. Add the smaller amount of sugar if the berries are on the sweet side, and more sugar if the fruit is tart.
FILLING
30 oz (6 c) blueberries, rinsed and picked over
1/4-1/3 c sugar
2 T juice from 1 lemon
1 T cornstarch
1/2 t ground cinnamon
BISCUIT TOPPING
1 c (5 oz) unbleached flour
3 T yellow cornmeal
1/4 c plus 2 T sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
3 T unsalted butter, melted
1/2 t vanilla
1/4 t cinnamon
1. For the filling:
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. For the biscuit topping:
Meanwhile, whisk the flour, cornmeal, 1/4 c of the sugar, the baking powder, baking soda and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter and vanilla together; set aside. In a third small bowl, mix the remaining 2 t sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spacing 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 min before serving.
Strawberry variation:
Follow the blueberry cobbler recipe, making the following changes: Substitute 2 quarts strawberries, rinsed and hulled, for the blueberries. Omit the cinnamon. Substitute 1 t vanilla for the lemon juice.
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