Winter Berry Cobbler
Why I Love This Recipe
As a food lover and fan of Alice Waters, about six months ago I made a purchase on Gilt Groupe–it was a tour of the Alice Waters‘ Edible Schoolyard in Berkeley. I’m interested in sustainable farming, gardening and of course cooking so I thought it would be an adventure. I got a signed copy of Alice Waters’ new cookbook In the Green Kitchen. The book is laden with simple easy to make recipes. I chose two for our small dinner party last night.
The cobbler recipes calls for two things I left out. Instead of using peaches or nectarines which aren’t in season, I opted for more berries. I replaced strawberries for the nectarines–a mix of fresh and frozen berries. I got meyer lemons from the farmer’s market which are the most beautiful type of lemons available.
Please know, the recipe calls for fresh biscuits, but if you don’t have time to do everything please feel free to cheat by purchasing ready-made biscuits from Trader Joes. Shhhh!
Ingredients You'll Need
1 package of Trader Joe’s buttermilk biscuits
1 cup sliced nectarines (or 1 cup strawberries)
2 cups blueberries
2 cups blackberries
3/4 cup sugar
1/4 cup unbleached all purpose flour
a pinch of salt
1/4 cup lemon juice
zest of 1 lemon
1/4 cup whipping cream
Vanilla ice cream or whipped cream
Prepare the biscuits in advance. Bake biscuits which are pre-cut for 18 minutes until browned. Cut them in half. Preheat the oven to 400 degrees. Combine the fruit in a large bowl. Mix 1/2 cup sugar, flour, and salt, and stir into the fruit. Add the lemon zest and juice, and mix well.
Put the fruit in a large dish. Bake the fruit for 8 minutes or until the fruit just softens. Remove the dish from the oven. Brush the biscuit tops with the cream and sprinkle and sprinkle lightly with the remaining sugar. Place the biscuits on the fruit in rows and return the dish to the oven. Bake the cobbler for 35-45 minutes, until the biscuits are golden and the fruit is bubbling. Let the cobbler cool and serve warm with vanilla ice cream.