blissful eats with tina jeffers: Black and blue berry cobbler
I can’t believe that summer is almost over. I feel like I blinked and missed it. We’ve been caught up in getting ready for school to start and I have to say that it can’t come soon enough. My son has been having a hard time keeping busy the last few weeks and I could use a little down time.
The one thing that is still screaming summer is all the amazing fruit and produce still available at the farmers market. I love blackberries and have been buying them by the pint every chance I get. I love to eat them out of hand, over my morning yogurt, in salads and especially in this amazingly simple cobbler. It only takes a few minutes to prepare and you are rewarded with a sweet, sticky utterly delicious dessert that just screams for a huge scoop of vanilla ice cream. Feel free to experiment with the choice of fruit, peaches, nectarines, raspberries would all be lovely.
Black and blue berry cobbler
For the berry filling:
1 pound of blackberries
1 pound of blueberries
2/3 cup natural cane sugar
3 tablespoons whole wheat pastry flour
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
½ teaspoon kosher salt
For the biscuit topping:
½ cup whole wheat pastry flour
¼ cup millet flour
¼ cup cornmeal
3 tablespoons natural cane sugar
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
3 tablespoons unsalted butter cut into small pieces
½ cup cold buttermilk
For the filling:
Pre-heat the oven to 425 degrees
Butter a 2-quart ovenproof dish. Add the blackberries, blueberries, flour, sugar, lemon juice and zest and toss to combine. Let stand while you prepare the biscuit dough.
For the biscuit dough:
In a bowl, sift together the flours, cornmeal, sugar, baking powder, and salt. Add the butter to the mixture and using your fingers break the butter into the mixture until you have pea-sized bits of butter mixed in with the flour. Gently mix in the buttermilk and mix with a spoon just until the dough comes together.
Drop spoonfuls of the dough on top of the fruit mixture in a random pattern. It should be uneven and not cover the entire surface of the filling.
Bake until the juices have thickened and the biscuit top is golden brown, 20 to 25 minutes. Let cool slightly.
Scoop the cobbler into dishes and serve with vanilla ice cream while still warm.