Dessert

Cherry Berry Cobbler

If you follow the Oh How She Cooks Facebook page, you know I promised a quick, whip-it-up-on-the-fly dessert. Well, here it is! I have been making this dessert for years with almost every fruit possible. It is easy to have the fruit cooking down while the main course is being served and the biscuit only takes a minute of two to mix. I have made this with both fresh and frozen fruit. Frozen is usually my preferred choice only because it is easier to keep on hand, not to mention cheaper. But if you can find fresh fruit in season, the fresh is always the way to go. My favorite variation is plain cherries, but I most almost always make it with a berry blend and then throw an extra bag of strawberries or cherries in with the blend.

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I kid you not guys, this cobbler is amazing. It is single handedly responsible for restoring good will between us and our landlord after a communication breakdown/language barrier resulting in him paying over $400 in  AC cleaning. In fact, I am making an extra one for him and his wife while I’m making ours. So if you’re having reservations about your landlord, or just want to make a good impression, try whipping this up! It’s sure to impress! Ready to get started?

If you are using frozen fruit, just toss the frozen or thawed fruit into a pot. For four servings I use about 36oz of fruit. Mine was half thawed and frozen since my bags of berry blend thawed in the car on the way home 🙁 Leave the pot uncovered on medium to medium-high heat. If you are using peaches, apples, or pears peel, core, and chop them before adding them to the pot. For fresh fruit add 1/2 cup water to keep the fruit from burning while it is releasing it’s own juices.

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While you are waiting for your fruit to cook down, start on the biscuit topping. Combine 1 cup all purpose flour, 1/2 tablespoon baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt.

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Cut in 4 tablespoons cold unsalted butter. I use a pastry cutter, but you can use a fork as well. If you’re heavy handed though it may be a benefit to get a pastry cutter. Your forks will thank you! Cut the butter into the flour mixture until the butter is about the size of peas.

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If your fruit is not ready yet, pop the flour and butter into the fridge to keep the butter from melting. Preheat your oven to 425.

Keep cooking the fruit until the juices are bubbling and the fruit is soft.

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Add 2 tablespoons of sugar and 1 tsp vanilla. Mix well.

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Continue cooking for another 5 minutes. The juices should have thickened substantially by this point. To make sure the mixture is thick enough to support the biscuit coat the back  of your stirring spoon with juice and run your finger through it (careful its hot!) If the juice does not run back over the line from your finger it is thick enough.

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Taste carefully to make sure it is sweetened enough. If not, add sugar 1 teaspoon at a time tasting after each addition. If your fruit is sweet enough remove from heat and ladle 3/4 – 1 cup into four 8oz ramekins. I am making one for both me and Leo and a larger one for our landlord and his wife.

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Remove the flour butter mix from the fridge and add 1/4 cup  + 2 Tbs milk. Mix well. Your dough should just come together. If you need more milk, add it 1 teaspoon at the time.

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Gently divide the dough into 4 pieces and flatten to cover the top of each ramekin.

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Place on a baking sheet and bake for 15-20 minutes until the biscuits are golden brown.

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And just like that you’re done! See? Super easy right? I like to serve it with a scoop of vanilla on top. How did you like it? Let me know in the comments!

Cherry Berry Cobbler

4 personal servings

Cherry Berry Cobbler

Ingredients

    For the Biscuit
  • 1 cup all purpose flour
  • 2 Tbs sugar
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbs cold butter
  • 1/4 cup milk
  • For the Fruit
  • 36 oz fresh or frozen fruit
  • 1 tsp vanilla extract
  • 1/2 cup water (if using fresh fruit)
  • 2 Tbs sugar

Directions

    For the Biscuit:
  1. Combine the flour, sugar, baking powder, and salt.
  2. Cut in cold butter until butter is the size of a pea.
  3. Mix in the milk and combine until the dough just holds together.
  4. Divide the dough into 4 equal pieces. Pop dough into the fridge until ready to bake.
  5. Preheat oven to 425.
  6. For the Fruit:
  7. If using fresh fruit peel, core, and chop/slice the fruit. Add 1/2 cup water to the fresh fruit once in the pot.
  8. Place frozen or thawed fruit in the pot over medium-high heat.
  9. Cook until fruit is soft and juices are bubbling rapidly. The fruit should cook down to about 1/2 its volume.
  10. Add sugar, tasting carefully to make sure it is sweet enough for your tastes.
  11. Continue cooking until the juices are thickened. Once you run your finger over the back of the spoon and the juice does not run the fruit is ready.
  12. Spoon 3/4 - 1 cup of fruit into each ramekin.
  13. Flatten each piece of dough to lay over the fruit in each ramekin.
  14. Bake at 425 for 15-20 minutes.
  15. Top with vanilla ice cream if desired and Enjoy!
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