By Jean Gruber
Staff Writer
Sweet, sweet springtime is finally upon us. This month I’d like to share a Berry Cobbler recipe with you that is by far my all time favorite juicy berry dessert. I truly value cooking, and baking with the seasons. For example, apples in November taste completely different than apples in July. Fresh springtime fruit is the inspiration behind this recipe. Simple quality ingredients mixed together in the correct proportions equates to magical taste bud overload. Here it is…
Berry Cobbler
Filling:
12 oz mixed berries (sliced strawberries, raspberries, blackberries, blueberries – about 6 cups)
One-quarter cup all-purpose flour
One-quarter cup sugar
Zest of one orange (about 2 teaspoons)
Topping:
1-cup all-purpose flour
One-half cup sugar
One-quarter cup oatmeal (regular oats, or quick cooking)
One-half teaspoon baking powder
One-quarter teaspoon baking soda
One-quarter cup buttermilk
7 tablespoons butter (salted) – cold, and cut into bits
Directions:
Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray. In a large bowl toss the berries with flour, sugar, and zest. Transfer the berry mixture to the baking dish and set aside. In a medium bowl whisk together the flour, sugar, baking powder, and baking soda. Add the cold cubed butter and mix together with your hands. The mixture will hold together slightly if you squeeze it in your hand once you’ve mixed the butter in long enough. Add the buttermilk; mix with a fork until just combined. Do not over mix. Drop the batter evenly over the berries. Sprinkle topping with a tablespoon of sugar. Bake for 35-40 minutes (until the top is golden brown) and let stand for at least 20 minutes before serving. I’ve served this with a scoop of pure vanilla ice cream on top, and let me tell you…this is a match made in heaven! Enjoy!