Tastebud's Original Berry Cobbler

Tastebud's Original Berry Cobbler
Staff Writer
Gideon Bosker and Karen Brooks

The cobbler that launched a thousand smiles. Mixed berries are classic, but feel free to embrace the Tastebud spirit and grab whatever fruit smells the sweetest: pitted cherries, quartered plums, sliced peaches, even crab apples, and don’t hesitate to serve with a couple scoops of vanilla ice cream.

8
Servings
831
Calories Per Serving
Deliver Ingredients

Ingredients

For the cobbler

  • 2 Cups whole-wheat flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt
  • 1 Cup firmly packed brown sugar
  • 3/4 Cups unsalted butter, chilled and cut into chunks
  • 1/4 Cup half-and-half
  • 4 Cups assorted berries
  • 2 Tablespoons turbinado sugar

For the 'turned crisp' variation

  • 1 Cup oat flour or unbleached white flour
  • 1 Tablespoon rolled oats
  • 1 Cup packed brown sugar
  • Pinch of salt
  • 6 Tablespoons unsalted butter, chilled and cut into chunks
  • 4 Cups assorted berries or other fruit
  • 2 Tablespoons turbinado sugar

Directions

For the cobbler

Preheat the oven to 425 degrees. Butter a 13-by- 9-inch baking dish.

In a bowl, combine the flour, baking powder, baking soda, salt, and brown sugar.

Using a pastry blender or your fingers, work the butter into the dry ingredients until marble-size chunks form. Add most of the half-and-half and gently stir, being careful not to overmix. The dough should feel just moist but still crumbly and stiff. Add more half-and-half if needed.

Press the dough evenly onto the bottom of the baking dish. Add the berries in an even layer, and then sprinkle the turbinado sugar over the top. Bake until the fruit is bubbling and the crust is golden brown, about 20-25 minutes. Serve hot, cold, or at room temperature.

For the 'turned crisp' variation

Preheat the oven to 425 degrees. Butter a 13-by- 9-inch baking dish.

In a large bowl, combine the flour, oats, brown sugar, and salt. Using a pastry blender or your fingers, work the butter into the dry ingredients until small pieces form and the mixture is somewhat combined. Chill for 20 minutes.

Sprinkle the berries into the baking dish and stir in the sugar. Distribute the topping evenly over the fruit, crumbling it with your fingers to break up the larger chunks.

Bake until the fruit is bubbling and the crisp topping is golden brown, about 35-40 minutes. Serve warm.

Nutritional Facts

Total Fat
33g
47%
Sugar
49g
54%
Saturated Fat
17g
71%
Cholesterol
3mg
1%
Carbohydrate, by difference
124g
95%
Protein
11g
24%
Vitamin A, RAE
278µg
40%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
265mg
27%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Folate, total
117µg
29%
Iron, Fe
7mg
39%
Magnesium, Mg
56mg
18%
Niacin
7mg
50%
Phosphorus, P
329mg
47%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
779mg
52%
Thiamin
1mg
91%
Water
190g
7%
Zinc, Zn
1mg
13%

Berry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Berry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.