After a long trip back east, I came home to find my blackberries have ripened in a staggering quantity. With such a bounty, what’s a reformed southerner to do, but make a cobbler?
I couldn’t find a single recipe that made me happy, so I cobbled (*snort* I slay me) together a recipe from two others, using one for preparing the fruit and following another for the sweet buttermilk biscuit topping. The results were spectacular.
YUM!!!
Where are the recipes, dadgummit??
I’ll share my recipe for peach and mixed berry crisp….
Heh. I just finished being beseiged on the food_porn community for the recipe. 🙂 Here it is.
This is a mish-mash of two different recipes from the fine folks at Cooks Ill (bowtie man). The fruit preparation is from their “The Best Recipe” book, while the biscuit topping is from “America’s Test Kitchen Cookbook”.
1. Prepare the fruit.
Move the oven rack to the middle shelf and pre-heat oven to 400° F.
In a 9 x 13 pyrex casserole dish, combine …
Combine gently, trying not to damage the fruit. Cover the dish with foil and bake until the fruit begins to release liquid, about 15 minutes.
2. Prepare the biscuits.
In the bowl of a food processor fitted with steel blade, pulse …
… until combined. Scatter …
… and process until mixture resembles coarse meal, about 15 1-second pulses. Transfer to a medium bowl and add …
… and stir with a rubber spatula to combine. Scoop 12 biscuits onto baking sheet, spacing them 1.5-2 inches apart. These shouldn’t be pretty. Rough edges and irregular shapes just create more surface area to eventually absorb fruit juice. Sprinkle with …
When the fruit is removed from the oven, increase heat to 425° F. Bake biscuits until they are lightly browned on tops and bottoms, about 15 minutes.
3. Combine
Reduce heat back to 400° F.
Arrange hot biscuits over the hot filling. Feel free to break some biscuits into smaller pieces to fill the gaps. Lightly brush biscuit tops with buttermilk. Bake until topping is nicely browned and fruit is bubbly, about 25 minutes. Remove from oven and cool 10 minutes in pan before serving.
Goes very well with a scoop of vanilla ice cream.
looks as delicious as the pun was atrocious. 🙂