Mixed Berry Cobbler

Serve topped with a generous scoop of vanilla ice cream.

8 servings

Ingredients

Filling

• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 7 cups (1 3/4-2 pounds) mixed fresh berries (use no more than 1 1/2 cups strawberries; halved if large)

Dough

• 1 1/2 cups unbleached all-purpose flour plus more for surface
• 1/4 cup sugar plus more for sprinkling
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into ½" cubes
• 1/2 cup chilled whole milk plus more for brushing
• Vanilla ice cream

Preparation

Filling

• Position a rack in middle of oven and preheat to 400°. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.

Dough

• Whisk 1 1/3 cups flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Add 1/2 cup milk and stir just until dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 5 or 6 times, then pat or roll dough into a 9x6" rectangle. Cut dough in half lengthwise, then crosswise 3 times, forming 8 rectangles. Arrange biscuits 1/2" apart over fruit. Brush tops lightly with milk and sprinkle with sugar.
• Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.
  
  
  See you soon,
  Teresa
  xoxo

Recipe by Melissa Roberts

Photograph by Hirsheimer & Hamilton

July 2011 Bon Appetit