Let’s try another dessert that’s perfect for this time of year. This Berry Cobler, a favorite at the Artist Point at the Wilderness Lodge, is a delicious dessert that is made even better with fresh berries which are abundant at this time in most parts of the country. For those of you lucky enough to be in the Northeast this time of year, head to New Jersey for some fresh Jersey Blueberries and whip up this great cobbler!
3 cups All-Purpose Flour
1/4 tbsp. Salt
2 1/2 tbsp. Baking Powder
1 1/8 cups Granulated Sugar
1/2 cup Unsalted Butter
1 cup Heavy Cream
2 cups Blueberries or other Seasonal Berries
8 tbsp. Brown Sugar
8 tbsp. Unsalted Butter
Whipped Cream or Ice Cream (topping)
Here’s what you do……
Combine the flour, salt, baking powder and sugar. Then break the butter apart into small pieces and mix it in. Next, add the eggs and stir until just absorbed. Then add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces.
Now, in four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter.
Bake in a preheated 350º F oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.
A GREAT summertime treat! Enjoy!