Friday, May 18, 2012
What do you think? Does this look good to you?
No? Doesn't do it for you? It must be missing something. Oh, wait, I know!!
Ahhh, there ya go. That hits the spot. :o)
There are a couple of schools of cobbler making. One subscribes to the cake-y topping. Another a more biscuit-y topping. With the cake-y topping, you make the batter and drop the berries on top. With the biscuit-y one, you put the dough on top of the berries.
I hemmed and hawed and looked at numerous recipes, and decided I was going to have to cobble (pardon the unintentional--and very bad--pun) together one on my own. I knew I wanted a sort of berry compote on the bottom but a sweet, if biscuit-like crust on top.
I began with the berries, knowing I need to macerate them to have them release their juice. I added a 1/2 cup sugar, the zest of one lemon, and 1 T lemon juice to the berries and mixed. Thinking about it, I decided I would need to thicken the juice somewhat and saw a recipe that called for 1 1/2 T cornstarch. That made sense to me so I added that to my mix, tossed it all together and set it aside to let the sugar do its thing.
For the topping, I began with a biscuit-like recipe and added sugar to sweeten the dough. You see, I wanted the sweetness of the cake-y topping but the crumbly biscuit topping to sop up all the juice.
I started with 1 cup AP flour, 1/3 cup sugar (you can use less if you prefer less sweet crust), 1 1/2 t baking soda and 1/2 t salt. I cut in 4 T butter, and then added 1 lightly beaten egg and 1/4 cup milk. From there, I crumbled the topping over the berries I had poured in my pan (a 9"x9" will work well--I used an 8"x11"), and baked at 350 for about 25 minutes (bubbly juice and golden brown top).
We allowed it to cool for a bit and then topped it with a scoop of ice cream. You have to have the ice cream. :o)
So, yes, I would say the cobbler came out well. ;o)