I had plans to make an interesting version of this American classic, by using corn "milk" in the batter instead of cream, but L. put his foot down and demanded a traditional version for the Fourth of July, nothing fancified.
This is a really good recipe to have in your repertoire as it is really easy to put together and can be made with most summer fruit. I like mixed berry best, but a combination of peach and blueberry is also a nice option. And don't forget that leftovers (should you have any) are excellent for breakfast.
This recipe makes 6 small portions but can be doubled to suit your needs.
2 cups each blackberries and blueberries
1 Tbsp cornstarch
1/4 cup sugar
Juice and zest of one lime
2 tsps orange juice or orange liqueur
1 cup flour
1 + 1 tsps sugar
1 tsp baking powder
1/3 tsp salt
3/4 cup heavy cream
Mix the berries, cornstarch, 1/4 cup of sugar, orange juice or liqueur and lime juice and zest together well in whatever oven proof dish you plan on cooking the cobbler in. Set aside to macerate while you make the biscuit portion of the dish.
Preheat oven to 425.
Measure the flour, 1 tsp of the sugar, the baking powder, salt and cream into a bowl. Stir only enough to combine into a cohesive batter -- do not overwork this or your topping will be tough.
Stir the fruit mixture again to distribute whatever juices are at the bottom of the pan. Top with rough tablespoons of the batter as illustrated above. Sprinkle lightly with the remaining teaspoon of sugar.
Place in the oven and bake for 30 - 35 minutes until the biscuit topping is golden brown and the berry mixture is bubbling away merrily and all the juice has thickened.
This dessert is best warm, or at room temperature, not straight from the oven. A scoop of ice cream would be a nice addition.
Inspiration recipe, here.
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