I first started making cobblers when I moved to Covington and met a friend with a blueberry farm. This led to many adventures such as blueberry picking, the “Blues-berry Festival,” and blueberry cook-offs. Fresh juicy blueberries in a hot cobbler with a scoop of melting vanilla ice cream says summer in the south. Any of your favorite summer fruits are adaptable for this recipe: peaches, raspberries, blackberries, and strawberries or any combination of these fruits and berries!
Published on June 7, 2019 | By surleplat |
- Prep Time
- Cook Time
- 11/2 C flour
- 3/8 tsp salt
- 11/2 TBSP of sugar
- 21/4 tsp baking powder
- 6 TBSP unsalted butter, room temp
- ¾ C whipping cream
- 41/2 C berries or peaches
- Place the berries in a large glass baking dish. I toss the berries lightly with a tablespoon or two of flour so they do not get too juicy.
- Sift the flour and other dry ingredients together in a bowl. Cut the butter into pieces and work gently into the flour mixture with your hands until the consistency of cornmeal.
- Stir in whipping cream until the dough forms a ball. Break the dough into small patties (about 6-8) and place these patties on top of the berries. There will be spaces between these rounds of dough and that is OK.
- Place in 400 oven for about 25- 30 minutes or until fruit is bubbling and cobbler dough is golden brown.
- Serve immediately while warm in a bowl with a scoop of vanilla ice cream on top.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min