Tuesdays with Dorie: Mixed Berry CobblerJune 24, 2008 at 5:04 am | Posted in cobbler, crisps, shortcakes, groups, sweet things, tuesdays with dorie | 46 Comments
I figure that I’ll have to opt out of a few TWD recipes between the months of June and August. While it’s prime fruit and berry season up in the Northern Hemisphere, a packet of raspberries or blueberries would pretty much bankrupt me here ($15 for skinny plastic packet of raspberries and $11 for blueberries at my local produce shop– ouch!!). Beth of Our Sweet Life may have chosen Mixed Berry Cobbler for this week’s TWD recipe, but I’m not SOL just yet becasue luckily Dorie designed this one to use frozen berries. Those I have plenty of!
Even though my berry fears were assuaged, I was still a little apprehensive about this recipe. Lots of TWDers who made it early in the week thought that the topping was bland and disappointing. Shoot– I didn’t want to be let down, but I was also curious as to what I’d think of it. I will say that I made one change to Dorie’s ingredient list, and I really only did this because we are moving over the weekend. She uses heavy cream to bind the cobbler topping together, but I used sour cream. Even though we’re just moving locally, I’ve been trying hard to use up what I have already, rather than add to the stuff in the fridge. Anyway, it worked really well as a substitution (and probably gave the topping a flavor-boost as well). I also sprinkled a little raw sugar over the topping before I popped in the oven. I like the extra sweetness and bit of crunch it gives, so I almost always do this with pie crusts and cobbler toppings.
Maybe I’m just not that picky, but I really liked the simplicity of this dessert. I’m sure it would great with a hit of vanilla or cinnamon in the topping, but I thought it was good as is, too. The biscuit-style crust is buttery and homey, and my berries were just sweet enough to make the whole thing taste like summer. A little vanilla ice cream doesn’t hurt much either. And you know what else? I think it’s really beautiful with the purpley-pink juices running everywhere!
One last note: I only wanted three portions, so I cut the recipe back to one-third the original size and put it in a small (about six-inch) square ceramic baker. It took just under 40 minutes for the top to be golden and the berries to be bubbly.
Thanks Beth! As always, the recipe’s in Baking: From My Home to Yours by Dorie Greenspan, but she also has it here on NPR’s website as part of an interview she did for All Things Considered. And don’t forget to check out the TWD Blogroll!