The Best Berry Cobbler

 

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

Serves 8 

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. 

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. 

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. 

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. 

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

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

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