2 pt boysenberries
1/2 pt blueberries
1/2 pt raspberries
1/3 cup sugar flour, or up to:
1 1/2 tbsp flour
COBBLER DOUGH
1 1/2 cup flour
3/8 tsp salt
1 1/2 tbsp sugar
2 1/4 tsp baking powder
6 tbsp unsalted butter
3/4 cup whipping cream
Directions
You may use a mixture of any berries available to you ~- except
strawberries. Blackberries or boysenberries are nice for the bulk; a
few raspberries add a delicious perfume. Measure 4 1/2 cups of mixed
berries and toss them with the sugar and flour. Use the larger amount
of flour if the berries are very juicy. Let stand while you make the
dough. Mix the dry ingredients for the dough, leaving out the salt if
you are using salted butter. Cut in the butter until the mixture
looks like coarse cornmeal. Add the cream and mix lightly, until the
dry ingredients are just moistened. The dry ingredients for the
topping can be prepared ahead -- even several days ahead -- and kept
refrigerated. The cream can then be added when you are ready to bake
the cobbler. Put the berry mixture into a 1-1/2 quart gratin or
baking dish. Make patties of the dough, 2 to 2-1/2 inches in
diameter and 1/2-inch thick. Arrange them over the top of the
berries. Bake in a preheated 375 F oven for 35 to 40 minutes, or
until the topping is brown and the berry juices bubble thickly around
it. Serve warm with cream to pour over it. People who don't
ordinarily like dessert will often eat this.
Servings: 6 servings
Berry Cobbler Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into ancient history, certainly as far back as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these early recipes were just primitive hieroglyphic recipes for food preparation.
As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, something we still use today. Aspicius also tells us how the ancient chefs made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. During the next few hundred years, the upper classes competed with each other to serve the most exotic meals, and as a consequence, cooks and their recipes were highly sought after. Even so, it was during the 1800s that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the time we get to the twentieth century, cookery books are in high demand, mostly as a result of more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Berry Cobbler recipe.
