Northwest Bumbleberry Cobbler
From champagnetime 10 years agoIngredients
- For the Filling: shopping list
- 6 cups berries – either from bags of frozen mixed berries or below I’ve listed the combination of individual types of berry mix that we like. shopping list
- 1 1/4 cup sugar shopping list
- 1/4 cup all-purpose flour shopping list
- For the Batter: shopping list
- 2 cups all-purpose flour shopping list
- 1 cups plus 1 T. sugar shopping list
- 1 T. baking powder shopping list
- 1 tsp salt shopping list
- 1 cup milk shopping list
- 8 T. butter (1/4 lb.), unsalted and melted shopping list
- 1/4 tsp freshly grated nutmeg shopping list
- ---------- shopping list
- 1 cup heavy cream, whipped for garnish shopping list
How to make it
- 1. Preheat oven to 350°.
- 2. Filling: Mix the berries, sugar, and flour in a large bowl; pour into a 15" nonreactive oval baking dish. Let stand ~35 min.
- 3. Batter: Combine the flour, 1 c. of sugar, baking powder and salt in food processor.
- 4. Process to combine; add milk & melted butter, beat until smooth.
- 5. Spoon the batter over the berries, making sure you spread it to the edges of the dish (to prevent any excess juice from boiling over). Sprinkle the remaining 1 T. sugar and the nutmeg over the batter.
- 6. Bake in center of oven until the crust is brown and crisp on the outside and cooked all the way through; the berries will be bubbling up through the crust about 1 hour.
- 7. Remove cobbler from oven and let cool for 10 min. before serving.
- 8. Serve the cream along side. 8 to 10 servings
- a Chef’s Journey notes:
- (1) berry proportion I like -
- 3 cups blackberries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup strawberries
- (2) When making 1/2 the recipe - use 2/3 of filling with 1/2 the batter for topping otherwise the topping overpowers the filling
- .Source: a Chef's Journey version via Farmhouse Cookbook
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