I am not sure how or when the word cobbler came to be known more for a fruity dessert than a shoemaker, but I am a big fan of fruit cobblers, especially blackberry ones.
At the moment I have a cobbler filling that is half-way cooked, as I am waiting until my son visits before I bake it. It has rhubarb, strawberries and blueberries in it. I didn't use a recipe, but just in case you want some general instructions, I cut up 5 large stalks of rhubarb, used a little more than a pint of strawberries and about 2 cups of blueberries. All the fruits were fresh. Then I stirred in 1 1/2 cups sugar and about 3 tablespoons of cornstarch, maybe a little more. Simmered it on the stove for about 10 minutes or until the rhubarb was a little more than halfway cooked. I transferred the mixture to a greased 8-inch glass baking dish and when I am ready to bake it, I will make a biscuit-dough topping, sprinkle it with a little extra sugar then pop it in the oven.
It is very hard for me to resist the urge to eat the filling just the way it is. If you like cobblers as much as I do, here are are recipes you might want to try this summer while fresh fruit is abundant.
Adapted from Betty Crocker.
- 3 cups fresh blackberries
- 1 1/2 cups sugar
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- Cream, whipped cream or ice cream, if desired
- In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375.
- In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
- Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream or ice cream. Makes 6 servings.
Peachy cornmeal cobbler
- 3 pounds ripe peaches, peeled, pitted, and cut into 3/4 -inch-thick slices (8 cups)
- 1 tablespoon lemon juice
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1/4 cup sugar, plus an additional 2 tablespoons
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup cold heavy cream
- Peach or vanilla ice cream, if desired
- Place oven rack in lowest position; heat oven to 375.
- For filling: Toss peaches with lemon juice in a 13-by-9-by-2-inch baking dish. Mix together sugar, cornstarch and cinnamon in a small bowl. Add to peaches and mix well.
- Whisk flour, cornmeal, 1/4 cup of the sugar, baking powder, salt and cinnamon in a large bowl until blended. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add cream and mix with a fork, just until dough comes together. Gently knead dough in bowl 5 times.
- Turn out dough onto a lightly floured surface; roll into a 13-by-9-inch rectangle, about 3/8 -inch thick. Cut dough rectangle lengthwise into 1-inch-wide strips. Arrange strips diagonally over peach mixture, lattice-style, weaving the strips if you like, and spacing them 1 1/4 inches apart. Trim strips to inside edge of dish. Re-roll scraps; cut more strips as needed. Brush lattice with a little milk or cream; sprinkle with the remaining 2 tablespoons sugar.
- Bake cobbler 45 minutes, or until top is golden brown and juices are bubbling. Cool 15 minutes before serving. Serve with peach or vanilla ice cream. Makes 8 servings.
Mixed berry cobbler
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 7 cups (1 3/4 to 2 pounds) mixed fresh berries (use no more than 1 1/2 cups strawberries; halved if large)
- 1 1/2 cups flour plus more for rolling out
- 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 1/2 -inch pieces
- 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 inches deep. Set aside while making dough.
- Whisk 1 1/2 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-by-6-inch rectangle.
- Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange dough strips 1/2 inch apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
- Bake until fruit is bubbling and dough strips are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. Makes 6 to 8 servings.
- 2 cups fresh raspberries
- 1 tablespoon cornstarch
- 1/2 to 3/4 cup sugar
- 1 cup flour
- 1 tablespoon baking powder
- Pinch salt
- 2 tablespoons sugar
- 1/2 cup butter
- 3/4 cup milk
- Preheat oven to 375. Mix the berries, cornstarch and 1/2 to 3/4 cup sugar in a small casserole dish. Taste for sweetness, add more sugar if desired.
- In a separate bowl, sift flour, baking powder, salt and 2 tablespoons sugar together. Cut in butter with a fork or pastry blender until mixture is crumbly. Add milk and mix well.
- Spoon dough on top of berry mixture in casserole dish. Bake in preheated oven for 45 minutes or until browned and bubbling Serve with whipped cream or ice cream. Makes 6 to 8 servings.