Saturday, July 2, 2011
So, now that things have started to settle down into a regular routine again, I can focus on the festivities at hand for this Independence Day weekend. After such an eventful few weeks, I wasn't in the mood to make anything fussy or complicated - although if my blog says anything about my cooking style, you probably guessed that already.
Enter the cobbler. I like to call it a lazy man's pie, and this raspberry and blueberry version comes together in a snap. The season's freshest berries sing with a bit of sugar and lemon, underneath sweet, crumbly pieces of buttermilk dough. And it looks just as festive as any pie in your July 4th menu.
This cobbler recipe works well with just about any combination of berries - strawberries and blackberries would be delicious in addition to, or instead of, the blueberries and raspberries.
Click here for a printable recipe
1 c. flour
1 1/4 c. sugar, divided, plus a few spoonfuls
1 t. baking powder
1/2 t. baking soda
4 tablespoons unsalted butter, melted
2-3 T. buttermilk
1 lb. fresh raspberries
1 lb. fresh blueberries (I strongly recommend the smaller wild variety)
1 t. finely grated lemon zest
1 T. lemon juice
Preheat oven to 350 degrees. In a 2-quart casserole dish, mix 3/4 cup sugar, lemon zest, and lemon juice with the raspberries and blueberries, and let sit for 30 minutes to 1 hour.
In a medium-sized mixing bowl, combine flour, 1/2 cup sugar, baking powder, and baking soda. Add the melted butter, and use a fork to stir together. Stir in buttermilk one tablespoon at a time, until mix is slightly crumbly.
Take the dough and place bite-sized pieces evenly over the berry mixture. (There's no need to be a perfectionist with this step; I usually just use my fingers and pinch off small clumps of the dough.) Then, sprinkle a few spoonfuls of sugar over the dough.
Bake for 1 hour, or until topping is golden brown. Let cool for 20 minutes; can be served warm, room temperature, or placed into the refrigerator and served cold.