Food recipes
Chez Panisse Berry Cobbler
Chez Panisse Berry Cobbler Ingredients: raspberries, raw blackberries, raw sugars, granulated wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table sugars, granulated leav...
Chez Panisse Berry Cobbler
Ingredients:
raspberries, raw
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
Directions:
Measure 4.5 cups of mixed berries and toss them with the sugar and flour.
Let stand while you make the dough.
Cobbler 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 1.5 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 degree 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 or top with vanilla ice cream.
Ingredients:
raspberries, raw
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
Directions:
Measure 4.5 cups of mixed berries and toss them with the sugar and flour.
Let stand while you make the dough.
Cobbler 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 1.5 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 degree 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 or top with vanilla ice cream.