|
|
|
Very Berry Cobbler
|
|
|
1
Reviews
|
|
By:
Samantha Youngblood
|
|
Very Berry Cobbler Recipe creates a topping with flour, sugar, baking powder and butter and a filling of cranberries, raspberries, pears, orange and orange juice before baking this excellent fruit cobbler recipe.
|
|
2 cups all-purpose flour
|
|
1/4 cup granulated sugar
|
|
2 tsp baking powder
|
|
1/4 tsp kosher salt
|
|
6 Tbsp (3/4 stick) cold unsalted butter, cut into small pieces
|
|
3/4 cup plus 2 Tbsp buttermilk
|
|
2 Tbsp turbinado sugar (such as Sugar in the Raw)
|
|
For the filling:
|
|
2 cups fresh or frozen cranberries (thawed, if frozen)
|
|
1 12-oz pkg frozen raspberries, thawed
|
|
2 Bartlett pears (about 1 lb.), peeled and cut into 1/2-in. pieces
|
|
1 navel orange, zested (about 1 Tbsp)
|
|
1 Tbsp fresh orange juice
|
|
3/4 cup granulated sugar
|
|
2 Tbsp cornstarch
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
For the topping: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the butter; rub the mixture between fingers until fine crumbs form.
|
|
|
|
2:
Using a large fork, gradually add 3/4 cup buttermilk to the flour mixture, stirring until just combined (do not overmix). Drop large spoonfuls of batter on top of the filling. Brush with the remaining 2 Tbsp buttermilk and sprinkle with the turbinado sugar. Bake as directed.
|
|
|
|
3:
For the filling: In a large bowl, toss together the cranberries, raspberries, pears, orange zest and juice. Add the sugar and cornstarch and toss to combine.
|
|
|
|
4:
Butter a 9-in. pie plate or shallow 1- to 1 1/2 qt. baking dish. Transfer filling to the prepared dish. Top the filling and bake at 375°F until the fruit is tender and the top is golden brown, 60 to 75 minutes.
|
|
|
|
Print Preview
|
Rate This Recipe
|