Skip to main content

What's Up Magazine

Treat of the Week: Three Berry Cobbler

Jun 24, 2015 04:00PM ● Published by Cate Reynolds

Three Berry Cobbler


Rhea’s Rundown

Red, white, and blue has never been sweeter! Baked raspberries, strawberries, and blueberries is perfect a la mode! The author notes that the buttermilk and other lean ingredients used in this cobbler helps to reduce the amount of butter used. She also notes that halving the strawberries instead of slicing them helps to keep them from getting mushy.

Ingredients – Makes 6 servings
  • Canola-oil spray
  • 2 cups blueberries
  • 4 cups raspberries
  • 4 cups strawberries, hulled and halved lengthwise
  • ¼ cup raspberry jam
  • 1 tablespoon instant tapioca
  • ½ cup whole-wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1/3 cup nonfat buttermilk

Directions

1. Preheat oven to 350 degrees Fahrenheit. Coat an 8-inch square nonreactive metal pan or ceramic baking dish lightly with the canola-oil spray. (Do no use a glass dish for this recipe.)

2. To make the filling, in a bowl, combine the blueberries, raspberries, strawberries, jam, and tapioca. Using a rubber spatula, stir gently to coat the berries with the jam. Spread the fruit in an even layer in the prepared pan.

3. To make the topping, in a bowl, whisk together the flours, baking powder, baking soda, and salt. In a bowl, using a handheld mixer, beat together the butter and sugar on high speed until fluffy and pale, about 3 minutes. Reduce the speed to medium and beat in about half of the buttermilk. Add about half of the dry ingredients and beat until almost combined. Beat in the remaining buttermilk. Add the remaining dry ingredients and beat until a thick, sticky batter forms. Do no overmix.

4. Drop the batter by heaping spoonfuls over the fruit. Spread it as evenly as possible, using the back of the spoon. Some of the fruit will be exposed.

5. Bake the cobbler until the crust is deep golden brown and the fruit juices bubble up around the edges and through any cracks, about 40 minutes. Transfer to a wire rack and let cook to lukewarm before serving. Scoop the cobbler from the dish onto dessert plates and serve.

Jacobi, Dana. “Three Berry Cobbler.” Good for You: easy, healthy recipes for every day. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2013.

Rhea Torreon
Instagram: whatsupfoodie
Twitter: whatsupfoodie
Today, Eat+Drink+Shop recipe foodflash Annapolis June 2015 Eastern Shore June 2015 West County June 2015 Happy 4th of July

 

 

Towne Social