Summer Berry Cobbler

Name: Summer Berry Cobbler
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 1 pint blackberries; 1 pint blueberries; 1 pint fresh blueberries; 8 servings Melted butter; 177 milliliters buttermilk or cream; 1 pinch Pinch cinnamon; 2 Tbsps cornstarch; 1 egg; 118 milliliters granulated sugar, plus more, for dusting; 1 lemon, juiced; 1 pint raspberries; 1 teaspoon salt; 1 pint strawberries, hulled and sliced in half; 79 milliliters sugar; 473 milliliters unbleached flour, plus more for rolling berries; 59 milliliters unsalted butter, chilled and cut in chunks

The recipe Summer Berry Cobbler could satisfy your Southern craving in roughly 1 hour and 10 minutes. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. This dessert has 454 calories, 8g of protein, and 13g of fat per serving. It will be a hit at your The Fourth Of July event. It is a good option if you're following a vegetarian diet. Head to the store and pick up butter, butter, blueberries, and a few other things to make it today.

Instructions

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine.

Ingredients you will need

Lemon Juice

Corn Starch

Cinnamon

Berries

Sugar

Equipment you will use

Mixing Bowl

Oven

Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading.

Ingredients you will need

Spread

Berries

Dough

Fruit

Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.

Ingredients you will need

Butter

Fruit

Sugar

Equipment you will use

Baking Sheet

Oven

Cool for 15 minutes before serving.

Serve with heavy cream, whipped cream or vanilla ice cream.

Ingredients you will need

Vanilla Ice Cream

Whipped Cream

Heavy Cream

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Blender

In another bowl, mix buttermilk and egg together, and then add to the flour mixture.

Ingredients you will need

Buttermilk

All Purpose Flour

Egg

Equipment you will use

Bowl

Mix just to incorporate, do no overwork the dough.

Ingredients you will need

Dough

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

Ingredients you will need

Blueberries

All Purpose Flour

Fruit

Roll

Equipment

Ingredients

Servings:

fresh blueberries 8servings

Melted butter 177milliliters

buttermilk or cream 1pinch

Pinch cinnamon 2Tbsps

cornstarch 1

egg 118milliliters

granulated sugar, plus more, for dusting 1

lemon, juiced 1pint

raspberries 1teaspoon

salt 1pint

strawberries, hulled and sliced in half 79milliliters

sugar 473milliliters

unbleached flour, plus more for rolling berries 59milliliters

unsalted butter, chilled and cut in chunks

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.