Berry Cobbler

Berry Cobbler

Recipe No Image

Yield: Serves 6-8


3 pints berries (use boysenberries, blueberries, raspberries, blackberries or a mixture)
11/2 cup + 2 Tbsp. flour
1/3 cup + 2 Tbsp. sugar
21/2 Tbsp. orange zest, grated
2 Tbsp. crystallized ginger, finely chopped
21/4 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into 6 pieces
3/4 cup heavy cream


Oven Temperature: 480-550 degrees

  1. Toss the berries with 1/3 cup of the sugar, 2 Tbsp. of the flour and 11/2 Tbsp. of the orange zest.
  2. In a food processor fitted with the blade attachment, add the remaining 1½ cups flour, 2 Tbsp. sugar, 1 Tbsp. orange zest, ginger, baking powder, and salt and pulse to mix.
  3. Add the butter and pulse again until the mixture resembles oatmeal.
  4. Add the cream through the feed tube while pulsing just until mixture comes together.
  5. Pour the berry mixture into a 1½-2 qt. baking dish or 6-8 individual ramekins.
  6. On a lightly floured surface roll the dough into a ½-in. rectangle. Cut into 6-8 squares and arrange on top of the berries.
  7. Flame Height: 1
  8. Bake just inside the doorway of the oven for about 30-35 minutes, rotating once for even cooking, until the fruit is bubbling and the pastry is lightly browned.
  9. If your oven is hotter than the temperature we suggest or the cobbler is browning too quickly, cover it lightly with foil and remove the foil for the last 5 minutes of the cooking.

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