During the summer, my home refrigerator is full of berries. My kids eat every berry under the sun and love them all. I usually end up having more than any human can eat before they are no longer fresh so I’m always using them in cakes, muffins, and compotes.
At my restaurant, The Secret Garden Cafe, we recently got in a case of fresh peaches so I decided to make peach cobbler. It sold out and we pretty much used the entire case (about 100 peaches). There were only seven peaches left by the end, not enough to do a full peach cobbler so I added blue berries and made a peach and blueberry cobbler that was equally delicious.
I got home and noticed we still had a ton of berries. So I decided to make a triple berry cobbler. In my peach cobbler I used lemon juice, but seeing how tart the berries were I opted for something a little sweeter, apple juice. Orange juice would have made a great substitute as well.
What I really love about this recipe is that you can pretty much use any tart fruit you want and the result will not disappoint. It’s not too sweet and the biscuit like crust on top is perfect with a scoop of vanilla ice cream. It is also a recipe that doesn’t require fresh fruit. Frozen or canned will do just fine and I’ve heard some people actually prefer them since frozen fruits are flash frozen when they are at their peak ripeness.
Anyway you decide to go, whether frozen or fresh fruit, this recipe is very easy and perfect to make in advance. Feel free to mix up this recipe using, apples, peaches, berries, or even cherries. Add a little lemon or orange zest to the filling too for some extra brightness.
See the full recipe below:
Recipe by: Chef Sarah DeVight
| Prep Time: 15 min Bake Time: 55 mins | Course: Dessert | Serves: 8 |
| INGREDIENTS: Filling: 2 cups blueberries 2 cubs blackberries 2 cups strawberries 1/2 cup white sugar 1 1/2 tsp cinnamon 2 tbsp apple juice 2 tbsp cornstarch Topping: 2 1/2 cups all purpose flour 1 cup white sugar 1/2 cup brown sugar 1 1/2 tsp baking powder 10 tbsp salted butter (cold and cubed) 3/4 cup hot water an extra 2 -3 tbsp white sugar (for sprinkling over the crust) STEPS: 1- Combine berries with, sugar, apple juice and cornstarch. Place in a 9×11″ baking dish 2- In a medium mixing bowl, combine, flour, sugar, baking powder and butter. Cut butter into flour using a fork or pastry cutter until the mixture resembles small peas. 3- Pour in hot water and, with a rubber spatula, mix the ingredients until it forms into a soft dough ball. It will resemble cookie dough and you should be able to still see some butter pieces in the dough. 4- Drop the dough evenly over berries and then gently spread the mixture. It doesn’t have to be perfect, just try to cover as much surface as possible without pulling up the filling. 5- Sprinkle 2-3 tbsp of white sugar evenly over the crust. 6- Bake in a preheated 375 degree F oven for 45-55 minutes, or until the crust is golden brown and baked all the way through. |
