Saturday, March 21, 2015

Apple and Blackberry Cobbler

As Easter nears, I am reminded of the many delicious spring and summer recipes that are about to explode on every blog, magazine, and instagram account that I browse. Recipes filled with berries, leafy greens, baby carrots, and other color-filled fruits and vegetables. This dessert is one I made a couple years ago and had in a combined-post with another dessert (Blueberry and Lemon-Poppyseed Cake), but I felt it was time for each to get it's own post, since they are equally as delicious, yet completely different.

As I mentioned in the original post, I am often put in charge of desserts for family get togethers. In order to make everyone happy, I usually make a "healthy" and a "not-so'healthy" dessert. This cobbler was a perfect pick for the normal people in the family (whatever normal means).

My family could not stop raving about this cobbler; they ate the entire thing. The tartness of 
the berries worked so well with the sweet, yet plain, cornmeal biscuits. The biscuits have a great texture from the cornmeal as well. This cobbler is definitely best hot, and pairs perfectly with vanilla bean ice cream.

Serves 8-10
Recipe adapted from Bon Appetit



3 pounds (8-ish cups) baking apples, peeled, cored, cut into 1/4-inch wedges
2 cups frozen blackberries, thawed
1/3 cup sugar
3 tablespoons cornstarch
3 tablespoons honey
2 tablespoons soft (not melted) unsalted butter, cut into 1/2-inch pieces
2 tablespoons fresh lemon juice

Biscuit Topping

1/2 cup medium-grind cornmeal (not quick-cooking)
2 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus more for work surface
1/4 cup sugar plus more for sprinkling
6 tablespoons soft (not melted) unsalted butter, cut into 1/2-inch pieces
1 cup heavy whipping cream 



1. Preheat oven to 375°. 
2. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and stir. 
3. Transfer mixture to a shallow 3-quart baking dish (about 10x12) and set aside.

Biscuit Topping and Assembly

1. Combine cornmeal, baking powder, salt, flour, and sugar in a bowl with a pastry blender or pulse in a food processor. Add butter and mix/pulse until pea-size lumps form. Transfer flour mixture to a large bowl and add 1 cup cream and stir until a dough forms.

2. Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4-inch rectangle about 1/2 inches thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 4 equal pieces to make 8 biscuits.

3. Arrange biscuits over fruit mixture, spacing about 1/2 inch apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.

4. Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 35-45 minutes.

5. Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature.

**I made the dough and filling the day before Easter then refrigerated them overnight. I assembled it and baked it the day of so it was hot for serving. This worked great. To do this wrap the dough in cling wrap with a little flour around it to keep from sticking. Keep the filling in the bake tray and cover in cling wrap then place both in fridge.