email printBerry Cobbler

I ate an entire berry cobbler all by myself last week.  Alright, it was actually demolished within 6 days.  Don’t judge me.  Husband isn’t a fan of fruity desserts.  I?  I don’t discriminate when it comes to dessert.  There was a buy one get one free sale on blueberries and raspberries.  Who the heck can eat that many berries?  Apparently I can.  In 6 days.  I will say on day 6 when husband brought me the last square slightly warmed up with a scoop of Hagaan Dazs on top, I almost cried when he said “that’s the last of it.”  I wasn’t sure if I wanted to cry because there would be no more left, or because I realized that I actually ate an entire baking dish of cobbler on my own.  Regardless, it was lovely and if I had it all over to do again I totally would.

Berry Cobbler

Berry Cobbler


  • 2 lb. mixed berries
  • Juice of 1 lemon
  • 1/2 cup plus 3 Tbs. granulated sugar
  • 2 Tbs. cornstarch
  • 1/2 tsp. ground cinnamon
  • 1 tsp. ground ginger

For the cobbler topping:

  • 2 1/4 cups unbleached all-purpose flour
  • 1/2 cup firmly packed golden brown sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 6 Tbs. (3/4 stick) chilled unsalted butter,
     cut into 1/2-inch pieces
  • 1 egg
  • 3/4 cup heavy cream
  • 1/4 cup finely minced crystallized ginger
  • Vanilla ice cream for serving (optional)

Preheat an oven to 375.  Lightly butter a 9×13 baking dish.

In a bowl, combine the berries, lemon juice, the 1/2 cup granulated sugar, the cornstarch, cinnamon and ground ginger and toss to coat the berries evenly. Pour the berry mixture into the prepared baking dish, spreading it evenly.

To make the topping in a food processor, combine the flour, brown sugar, baking powder, salt and baking soda and pulse briefly to mix. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Pour the egg mixture into the food processor and pulse just until the topping mixture holds together. Remove the blade from the food processor and stir in the crystallized ginger.

To make the topping by hand, in a bowl, stir together the flour, brown sugar, baking powder, salt and baking soda. Scatter the butter pieces over the top and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. In a small bowl, whisk together the egg and cream. Slowly pour the egg mixture into the flour mixture, stirring and tossing with a fork until the topping mixture holds together. Stir in the crystallized ginger.

Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the 3 Tbs. granulated sugar over the top. Place the dish on a rimmed baking sheet. Bake the cobbler until the top is golden and the berry filling is bubbling, about 35 minutes. Transfer to a wire rack and let cool for 10 to 15 minutes.

Using a large spoon or spatula, scoop out the cobbler onto individual plates. Accompany with a scoop of vanilla ice cream. Serves 8.

Adapted from Williams-Sonoma Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).

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