After my recent trip to the farmer’s market, I had to find something to do with this beauty (and a quart of its friends):
I recently purchased Dorie Greenspan’s Baking: From My Home to Yours, which I have been dying to try out, and this seemed like the perfect opportunity. There is a recipe for mixed berry cobbler on pages 416-17. I’m a huge cobbler fan, so this sounded like just the ticket. I happened to have some blueberries in the fridge, which I thought would pair well with the blackberries.
As with most cobblers, this recipe came together quickly, I mixed the topping ingredients — flour, baking powder, sugar, salt. butter, and cream — then tossed together the filling. The recipe called for berries, sugar, cornstarch, zest of lemon or lime, and black pepper. I didn’t have any citrus on hand, so I substituted a few drops each of lemon and lime oil. I went heavy on the sugar, as the blackberries and blueberries were both a bit on the tart side.
I rolled the crust out to roughly the size of the pan, then put it on top of the fruit. I cut several slits in the dough, as well as a steam hole in the center.
I baked the cobbler at 375° F for about an hour. It looked and smelled amazing.
We waited to eat it until later in the evening, as we had company coming over. Everyone loved it, especially the citrus flavor. We all agreed that it had just the right balance of sweet and tart. This is definitely a recipe to repeat, and I think I’ll continue to substitute citrus oils for the zest.
