I know this post may seem like it is coming a bit late, but I decided to hold it as we got closer to Christmas as I think it’s a perfect dessert for the holidays! For Thanksgiving we did more of a potluck thing and my sisters and mama assigned me dessert. It’s usually my assigned category because I’m a bomb baker if I do say so myself.
Timmy and I decided to go with a berry cobbler! I had never made one of these before, so I consulted my sous-chef, the internet, to find a recipe. I was really nervous about making the dessert because that is always such a big deal at Thanksgiving! It is the last thing everyone eats, therefore, what is sometimes most remembered. THANKFULLY everyone LOVED it. Our family devoured the entire thing along with some vanilla ice cream. We enjoyed it so much that I completely forgot to take a picture of it! But trust me…it looked amazing if I say so myself. Below is the recipe I used from Bon Appetit! Good luck and enjoy!!
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 1/2 cups strawberries; halved if large)
- 1 1/2 cups unbleached all-purpose flour plus more for surface
- 1/4 cup sugar plus more for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into ½’ cubes
- 1/2 cup chilled whole milk plus more for brushing
- Vanilla ice cream
- Position a rack in middle of oven and preheat to 400°. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2″ deep. Set aside to macerate while making dough.
- Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9×6″ rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2″ apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
- Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.