By Cat, (Photo, right, from Wikimedia Commons)
Cobblers are a quick and delicious dessert that kids and oldsters (and those in-between) love. The version I make has a fruit filling topped with a shortcake-like biscuit, but there is another type of cobbler common in the Southern states that has bits of pie crust mixed into the fruit filling, instead of a biscuit topping.
This recipe is adapted fromBetty Crocker’s Cookbook, Eighth Printing 1989 (1) recipe for Fresh Blueberry Cobbler; I’ve modified it to reduce the quantity from 6 to 4 servings, and to presoak the flour in the topping. You can use any type of berry or a mix of berries. Here in Montana’s mountains, we love to use huckleberries. See below for a Cherry variation.
Ingredients & Equipment:
- 1 recipe biscuit topping for cobblers
- 3 cups blueberries or mixed berries
- 6 Tbsp Rapadura sugar (or ¼ tsp powdered stevia extract plus 3 Tbsp Rapadura sugar)
- pinch Unrefined sea salt
- 2 tsp Organic cornstarch or4 tsp tapioca starch
- 1 tsp lemon juice, freshly squeezed
- medium bowl
- small bowl
- 2-quart saucepan
- 2-quart casserole or deep dish pie pan
- If using my presoak biscuit recipe above, start the day before you plan to serve the cobbler. Otherwise, prepare while berries are cooking with starch in saucepan.
- Preheat oven to 425°F. Put oven rack in middle position.
- Wash the berries, then toss with lemon juice and stevia (if using).
- Mix cornstarch/tapioca starch, sugar and salt in a 2-quart saucepan. Stir in the berry mixture, then cook, stirring constantly, until mixture thickens and boils. If using cornstarch, bring to a boil and cook, stirring, 1 minutes.
- Remove from heat and pour into ungreased 2-quart casserole or deep dish pie pan. Place in oven to keep hot while you finish the topping.
- Drop biscuit dough by 4 spoonfulls onto hot berry mixture. Sprinkle with remaining 1 tsp sugar.
- Bake until topping is golden brown, 25 – 30 minutes. Serve warm.
Cherry Cobbler variation:
This variation is adapted from the same Betty Crocker cookbook, and an old recipe from Gourmet Magazine: Sweet Cherry Cobbler. This can be made with pitted dark sweet cherries (my fav) or tart pie cherries, but the amount of sweetener will be different.
- If using sweet cherries, reduce sugar to ¼ cup (or if using stevia/sugar combo, reduce stevia to ⅛ tsp and sugar). You need 2 bags frozen cherries.
- If using tart cherries, increase sugar to 1 ½ cups total (or if using stevia/sugar combo, increase stevia to ½ tsp, with no change in sugar amount).
You can add scant ¼ tsp ground cinnamon to the starch, if desired. You may also substitute scant ¼ tsp almond extract for the tsp lemon juice.
Use a 9” deep dish pie pan or round cake pan for baking the cobbler.
7/3 – 4/2011: For the biscuit presoak, I followed the Version-I recipe, using ¼ cup each whole spelt, oat and barley flours; otherwise, as written. For the filling, I used one 12-oz bag frozen sweet cherries, which is only about 1.5 cups fruit, but didn’t adjust the remaining ingredients to the lesser amount. It wasn’t enough filling for a regular pie pan, so I used my small 7.5” pie pan (ceramic). The presoaked flour mixture was too stiff to stir in the next-day dry ingredients, so I added a splash of milk (1 – 2 Tbsp). I forgot to add cinnamon. Just as I was about to put it into the oven, I remembered the ceramic pan could not handle the high heat (425°F), so I let the oven cool to 350°F.
This is very good, but too much of the biscuit, since it was a full recipe and I only used half the amount of cherries. I think if I’d made it as written (full recipe) it would have been perfect. Also the biscuits didn’t rise much; I think should increase the baking powder from ¼ tsp to 1 tsp, and baking soda from ¼ tsp to ½ tsp (based on my Scones and Banana Cake presoak flour recipes). Biscuit recipe has been adjusted accordingly.
Assembly or Serving Suggestions
- Serve with a dollop of whipped cream, homemade yogurt, or creme fraiche.
- Betty Crocker’s Cookbook, Eighth Printing 1989 (see Beloved and Oft-Used cookbooks for more info)
- Gourmet Magazine: Sweet Cherry Cobbler recipe (epicurious.com/recipes/food/views/Sweet-Cherry-Cobbler-109546)