The Best Berry Cobbler

 

by Julia Reed, from the June/July 2019 issue of Eat Drink Mississippi

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Serves 8 

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4 cups strawberries, halved

2 cups raspberries

1 tablespoon freshly squeezed orange juice

1/3 cup plus 1-1/2 tablespoons sugar

2 tablespoons plus 1-1/2 cups AP flour

Scan 1/2 teaspoon salt

2-1/4 teaspoons baking powder

2 teaspoons grated orange zest 

6 tablespoons unsalted butter, cut into 12 pieces

3/4 cup heavy cream

Ice cream or whipped cream 

 

Preheat oven to 375 degrees F. 

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In a large bowl, toss the berries with the orange juice, 1/3 cup of the sugar, and 2 tablespoons of flour and set aside. 

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In another large bowl, mix together the remaining 1-1/2 cups flour, the salt, the remaining 1-1/2 tablespoons sugar, baking powder, and orange zest. Cut in the butter with two forks or a pastry blender until the mixture looks like coarse cornmeal. (You can use your hands or a food processor.) Add the cream and mix until the mixture is just moistened and comes together. Shape the dough into patties, about 2 inches in diameter and a half-inch thick. 

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Put the berry mixture in a 1-1/2 or 2-quart gratin or baking dish. Arrange the dough patties on top of the berries. 

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Bake 45 minutes until the patties are brown the berry juice bubbles around them. 

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Let cool and serve straight from the dish with ice cream or whipped cream.