Cherry Blueberry & Strawberry Cobbler with Vanilla-Sour Cream Biscuits Recipe

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It’s positively berry season here! I found a recipe in Bon Appetite’s desserts baking book for a cherry-lime cobbler with lime biscuits. I didn’t wish to stay with simply cherries. Thus I switched it up slightly to incorporate some contemporary strawberries, blueberries, and in fact, cherries. I had some lemons and bitter cream already, thus I skipped the crème Fraiche plan, and used the bitter cream instead, at the side of lemon juice and zest rather than lime.

Cherry Blueberry & Strawberry Cobbler with Vanilla-Sour Cream Biscuits Recipe

This recipe differs from the standard cobbler. The fruit is all ready during a forged iron pan, and therefore the biscuits are baked separately and placed atop a bowl of a heat berry mixture. I loved having all the various berries in there, and therefore the lemon positively cuts the sweetness. The biscuits had a pleasant lemony tinge and were fantastic to eat on their own, and even higher once that they had soaked up all that berry goodness.

This is a fast and simple dish and ideal for summer and berry season. I’ve additionally been lolloping the berry mixture on high of the strawberry bitter cream ice cream…just wonderful!

Ingredients :

FRUIT MIXTURE

1/2 cup (packed) golden brown sugar

4 teaspoons cornstarch

Pinch of salt

1/2 cup water

2 cups whole pitted fresh cherries

2 cups blueberries1 cup strawberries, halved

1 tablespoon fresh lemon juice

3/4 teaspoon finely grated lemon peel

BISCUITS

1 3/4 cups unbleached all-purpose flour

1/4 cup plus 1 tablespoon sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup sour cream

2 teaspoons vanilla extract

1/4 teaspoon finely grated lemon peel

1 tablespoon milk

Directions :

FRUIT MIXTURE

  1. Position rack in bottom third of oven; preheat to 400°F.
  2. Stir brown sugar, cornstarch, and salt in largely clad skillet, then stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve.
  3. Add all the berries and bring to boil, scraping sides of the skillet and stirring frequently. Reduce heat to medium-low and simmer until mixture thickens about 2 minutes.
  4. Remove from heat. Stir in lime juice and lime peel. Place in lower third of the oven and bake for 10-12 minutes, or until fruit mixture is bubbling.

BISCUITS

  1. Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl.
  2. Whisk sour cream, vanilla, and lemon peel in small bowl.
  3. Add sour cream mixture to dry ingredients; stir with a fork just until dough begins to come together.
  4. Turn dough out onto floured surface and knead just until dough holds together about 6 turns. Gather dough into a round; pat out to 1/2-inch thickness. Using a 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6.
  5. 5. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
  6. Bake in the top third of oven at 400 degrees F for about 12-15 minutes, or until the biscuits are golden.
  7. Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.

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