I honestly think that one of the best way to utilise summer berries are crumbles and cobblers. Because it is quick, it’s as much healthy as it could be besides raw berries and it doesn’t need your cooking skills. It’s a perfect way to make delicious dessert when your friends or parents call and tell that they’ll be here any moment.
Cobbler is something new for me. I always loved making crumbles and all I knew about cobbler that it’s something like a crumble, but with cute biscuit balls above the juicy filing. And it actually is. Comparing crumble and cobbler I would admit that I prefer cobbler more. I liked that kind of dough which is amazing. Crusty on the outside and soft inside. In recipe below I added brown sugar and the dough had a slight caramel taste. And also I sprinkled it with sea salt flakes which made higher contrast ingredients.
On top of that it took me only 20-30 minutes to make it.
Cobbler with Strawberries & Raspberries
(Makes 4 portioned cobblers) 220 g flour 1 1/2 tsp baking powder 80 g brown sugar 2 egg yolks 80 g cold butter 100 ml whole milk 700-900 g mixed raspberries and strawberries pinch of sea salt flakes or caster sugar for sprinkling
Preheat the oven to 180C degrees.
Sift the flour, baking powder and sugar together. Add butter and mix until it crumbs. Beat the egg yolks with milk and pour into the flour-butter mix. Mix together using spatula or wooden spoon until you get a soft dough (don’t mix for too long though).
Wash the berries, let them dry. Grease 4 portioned form (oven-friendly) with butter. Place berries into it. Make balls from the dough using spoon and place these balls over the berries leaving some space between them. 3-4 balls in each pan should be enough.
Cook for about 15 to 20 minutes, until berries start bubbling and crust is golden brown.
Serve warm with a scoop of ice-cream or with cream.