Berry cobbler

 
                               BERRY COBBLER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pt           Boysenberries
      1/2   pt           Blueberries
      1/2   pt           Raspberries
      1/3   c            Sugar
    1       tb           -Flour, or up to:
    1 1/2   tb           Flour
                         -----COBBLER DOUGH-----
    1 1/2   c            Flour
      3/8   ts           Salt
    1 1/2   tb           Sugar
    2 1/4   ts           Baking powder
    6       tb           Unsalted butter
      3/4   c            Whipping cream
 
   You may use a mixture of any berries available to you -- except
   strawberries.  Blackberries or boysenberries are nice for the bulk; a few
   raspberries add a delicious perfume. Measure 4 1/2 cups of mixed berries
   and toss them with the sugar and flour. Use the larger amount of flour if
   the berries are very juicy.  Let stand while you make the dough. Mix the
   dry ingredients for the dough, leaving out the salt if you are using salted
   butter.  Cut in the butter until the mixture looks like coarse cornmeal.
   Add the cream and mix lightly, until the dry ingredients are just
   moistened.  The dry ingredients for the topping can be prepared ahead --
   even several days ahead -- and kept refrigerated. The cream can then be
   added when you are ready to bake the cobbler. Put the berry mixture into a
   1-1/2 quart gratin or baking dish.  Make patties of the dough, 2 to 2-1/2
   inches in diameter and 1/2-inch thick. Arrange them over the top of the
   berries.  Bake in a preheated 375 F oven for 35 to 40 minutes, or until the
   topping is brown and the berry juices bubble thickly around it. Serve warm
   with cream to pour over it.  People who don't ordinarily like dessert will
   often eat this.
  
 
 
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