Mixed Berry Cobbler

Updating finally. Thanks for the reminder Steffani. I’ve had this ready to go for a bit now and just forgot to do it. Oh well.

It’s finally feeling like summer in Portland. The sun is out, everyone’s smiling, and the farmer’s market is filled with delicious, delicious berries (I told you I’d be coming back to this!). My beautiful, fantastic friend Renai came to visit two weekends ago and we decided to do a cross-blog extravaganza and focus around the farmer’s market. Renai’s blog involves a ton of cool, look what I’m cooking now recipes, especially some very neat vegan stuff I wouldn’t have ever thought of. It’s because she’s a fantastic lady.



So with berries in mind, we went down to the big Saturday farmer’s market at PSU and eventually picked up a flat of mixed berries, which included blueberries, raspberries, and blackberries. We ate a good chunk of this before we even made it back to the house. Sitting in my dining room, looking over some of my fave cookbooks and the internet, we debated ideas back and forth. After rejecting pie for the time factor (sorry pie! We had dinner to make too!), we settled on a cobbler recipe from the Alice Bay Cookbook, which was featured last fall here. Going with the whole local berries, Pacific Northwest thing, we went for it.

And it was so worth it. I love cooking with Renai. She’s a great partner in the kitchen.

Mixed Berry Cobbler modified from Blackberry Cobbler from the Alice Bay Cookbook:

About 8-12 portions, depending on how berry crazy everyone is.

1½ c. sugar
½ c. unbleached white flour
1 tsp. salt
8 c. mixed berries (I’d go for a good mix of sweet and tart. Our blackberries were almost like jam, but the raspberries had a good bit of bite to them. Experiment and see what works for you).
3 Tb. lemon juice (fresh, if you’ve got it)
3 Tb. butter
Biscuit Topping-
2 c. sifted unbleached flour
4 tsp. baking powder
3 Tb. sugar
1 tsp. salt
½ c. butter
2/3 c. milk
1 egg, slightly beaten

Preheat oven to 400 degrees.



Mix together sugar, flour, salt, berries, and lemon juice. Pour into a 13 x 9-inch baking dish, and dot with butter. Bake for 15 minutes, until hot and bubbly.

Meanwhile, make biscuit topping. Mix together sifted flour, baking powder, sugar, and salt in a mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Add milk and beaten egg that your friend has kindly already mixed together for you, and stir with a fork until just blended.







While berry mixture is hot and bubbly, spoon biscuit mixture on top in 10 or 12 dollops (or be less specific, like Renai, and just glop it all over the place). Return to oven for 20 minutes, until biscuits are browned. My oven decided this would be about 24 minutes. Allow to cool for at least 10 minutes before serving. Top with ice cream or whipped cream. Or just eat it and enjoy.



This was a pretty fantastic dessert. The only thing I’d change is making the glops of biscuit mixture a little more spread out. But for a first time team-up, I’d say we did a great job. Everyone seemed to enjoy it quite a bit and it was a fantastic way to use a ton of berries.

We also made dinner, but there are no pictures of that. That’s okay because I mostly just chopped veggies for salad and opened up and emptied a can of Coors Light to poach salmon that was taking too long to cook. It was tasty and was perfectly finished off with the cobbler. I can’t wait to collaborate with Renai again.