Thanks to my favorite baby sister, Buffee from The Truth According To Buffee, we are tickling our taste buds this week with the sticky, the sweet, the dessert treat! I love dessert. I mean, I really love dessert. It is the whole point of the meal as far as I'm concerned. You eat dinner to get the ooey gooey goodness of sweet chocolate, berries, pie, cream, cupcakes, whatever. As long as it's sweet, I am all about it.
I kicked around a lot of ideas for this week's theme. I make a carrot cake that is to die for, and I thought about posting that. I made it for Father's Day because it is my Dad's favorite and BDC's. I could've done pics while making it, but, it's a tightly guarded secret recipe (of my own creation) that I haven't been willing to divulge yet. Trust me, everyone who has tried it is trying to get me to share the recipe.
I may share it later on, but for now, I went to the grocery store over the weekend and the summer berries were calling my name. They just looked so sweet and delicious I decided to make a summer very berry cobbler to share with you guys!
I was watching Food Network over the weekend and Gina Neely said something that I loved. It's something I have always done, but never really thought that much of until she said it. She said to use a recipe as a blueprint. If you think something you like will add to it, add it. If you don't like something, change it. Pretty soon you have something all your own. I never follow a recipe to the letter, ever. That includes baking. I know they say you should be very careful with baking, measuring, blah, blah, blah. Not the case. You can make changes.
Here is what you'll need for the filling:
2 C. Blueberries (fresh or frozen are fine)
2 C. Blackberries
1 C. Raspberries
1 Tablespoon honey
1 lemon zested and juiced
1/4 tsp. nutmeg
1/2 tsp. cinnamon
3 Tablespoons granulated sugar
1/4 C. brown sugar
2 Tablespoons of corn starch
(Cooks note: I used fresh berries for this recipe, but have made many a cobbler with frozen. Also, if you like different berries, or can't find these, pick up whatever berries look great at the market that day. Also, this cobbler is sweet and tart. If you like really sweet, increase the granulated sugar to 1/4 Cup or add more honey.)
In a deep casserole or baking dish generously butter the bottom and the sides with room temperature butter. Set aside.
Preheat the oven to 375 degrees.
In a large bowl, mix the berries with the sugars, corn starch and spices. Drizzle the honey the sugared berries and add the lemon zest and juice. Stir and add to the buttered baking dish.
For the Crust you'll need:
1 C. All purpose Flour
1 Tablespoon Baking Powder
1/2 tsp. kosher salt
1/3 C. granulated sugar
1/3 C. brown sugar
1/3 C. Half and Half
1 Tablespoon of sugar and 1 Tsp of Cinnamon to dust the top of the crust, along with 2 Tablespoons of cold butter diced up.
In a food processor mix the flour, baking powder, salt and sugars. Pulse until ingredients are well mixed. Slowly add the half and half until the dough looks like wet sand. If the dough is too dry, add a tablespoon of milk. (You can substitute buttermilk, whole milk, or the like for the half and half.)
Crumble the dough over the top of the berries. Sprinkle the top of the dough with the cinnamon and sugar. Evenly distribute the diced bits of butter over the top of the cinnamon and sugar.
Bake until crust is browned and the berries are bubbly. Takes roughly 45 minutes depending on your oven.
Let it cool for 15 minutes or so before serving. I serve this over vanilla ice cream and top with fresh whipped cream.
Well Smackers, enjoy! This is so yummy.
Leave me some love, and if you have a theme idea let me know. I'll pimp you and your idea on Saturday and Thursday of the week your theme is hosting SaS.