Blueberry-Blackberry Cobbler

Recipe for Blueberry-Blackberry Cobbler - There aren't too many desserts that are as easy as cobbler yet so incredibly delicious as well.


Recipe for Blueberry-Blackberry Cobbler - There aren't too many desserts that are as easy as cobbler yet so incredibly delicious as well.

There aren’t too many desserts that are as easy as this Blueberry-Blackberry Cobbler, while being so incredibly delicious as well.



Blueberry-Blackberry Cobbler

Blueberry-Blackberry Cobbler

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Inactive Time: 20 minutes
Total Time: 1 hour 25 minutes

There aren't too many desserts that are as easy as this Blueberry-Blackberry Cobbler, while being so incredibly delicious as well.

Ingredients

  • 1/2 cup walnuts, toasted
  • 1 3/4 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cut into pieces
  • 2/3 cup buttermilk
  • 4 cups fresh blackberries
  • 4 cups fresh blueberries
  • 3/4 cup granulated sugar, use slightly less if the berries are very sweet
  • 1/4 teaspoon salt
  • 2 teaspoons finely shredded lemon peel
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 tablespoon whipping cream
  • 1 tablespoon coarse sugar or granulated sugar
  • Whipped cream or vanilla ice cream


Instructions

  1. Preheat oven to 375°F. For biscuits, place walnuts in a food processor, pulse several times until roughly chopped. Add flour, brown sugar, baking powder, baking soda, and the 1/2 teaspoon salt. Pulse several times until combined. Add butter, pulse again until butter pieces are no larger than small peas.
  2. Transfer the flour mixture to a large bowl. Add buttermilk, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead two or three times to bring dough together. Press dough into a rectangle or circle 1/2-inch thick. Using a knife or 2 1/2-inch fluted round cutter, cut the dough into eight squares or rounds, re-rolling the scraps as necessary.
  3. In a 3-quart rectangular baking dish combine berries. In a small bowl combine the 3/4 cup granulated sugar and the 1/4 teaspoon salt. Mix lemon peel and ginger into sugar mixture, pour sugar mixture over berries; gently toss with hands to combine. Combine lemon juice and cornstarch. Add cornstarch mixture to berry mixture; toss.
  4. Brush tops of biscuits with whipping cream; sprinkle with the coarse sugar. Arrange biscuits on top of fruits. Bake in preheated oven for 25 minutes. Loosely cover baking dish with foil; bake for 10 to 20 minutes or more or until bubbly around the edges. Transfer baking dish to a wire rack; remove foil. Cool on wire rack for at least 20 minutes before serving.
  5. To serve, spoon each biscuit and berry mixture into eight serving bowls; top with whipped cream or vanilla ice cream if desired.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 443Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 26mgSodium 489mgCarbohydrates 77gFiber 8gSugar 45gProtein 7g

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.



Recipe and Photo: Eliza Adam

Blueberry-Blackberry Cobbler
Article Categories:
Dessert · Fruit

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