Berry Cobbler

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Cowboy Cooking

Rated: 5 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
40 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: 20 min
Cook: 40 min
Total:: 1 hr 25 min

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Ingredients

6 tablespoons unsalted butter or lard
1 1/2 cups fresh blueberries
1 1/2 cups fresh blackberries
1 cup fresh huckleberries, or raspberries
1 cup sugar
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons whiskey
1 recipe Sweet Biscuit Mix, recipe follows
3/4 cup water
Confectioners' sugar, for garnish
Sweetened Cream, for accompaniment

Directions

Preheat the grill to medium high, or an oven to 375 degrees F.

Place the butter or lard in a small, round cast iron Dutch or camp oven (5 to 6 quarts), or large cast iron skillet and place over the grill or in the oven to melt. Remove from the heat.

In a bowl, toss the fruit with the sugar, cornstarch, lemon juice and zest, and whiskey. Let sit for 20 to 30 minutes.

In a bowl, combine the Biscuit Mix with the water and mix until just combined. Pat out the dough into a large round and place in the bottom and up the sides of the pot or skillet. Spoon the fruit mixture over the dough and cover with any juices. Place on the grill, or in the oven and bake until the dough is golden brown and risen, and the fruit is bubbly, 30 to 40 minutes.

Remove from the oven and let cool for 15 minutes before serving. Sprinkle with confectioners' sugar and drizzle with sweetened cream, if desired.

Sweet Biscuit Mix:

2 cups all-purpose flour

1/2 cup sugar

1/4 cup plus 1 tablespoon powdered milk

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup vegetable shortening or lard

Combine all the ingredients except the shortening in a bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Place in an airtight container and store in a cool place.

Yield: 2 1/2 cups

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Comments & Reviews

recipe Berry Cobbler
Paula redwood city, CA 09-08-2007
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to die for
Rated: 5 stars out of 5

This was wonderful and really beautiful. Instead of powdered milk, I used 3/4 cup buttermilk and a tablespoon of water, and... then didn't add the water called for in the recipe. I also used 1T brandy instead of whiskey, next time I might use a little less. Made it in a large cast-iron skillet. I also think you could probably reduce the melted butter for the pan.Read more
recipe Berry Cobbler
donna Boynton Beach, FL 08-21-2007
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Emeril Proves Himself Again
Rated: 4 stars out of 5

Easy preparation. Great taste. I used an antique cast iron dutch oven. A fun desert! Watch very closely if you use the grill.... I nearly burned the crust. I will try the oven next time.Read more
recipe Berry Cobbler
maria modesto, CA 08-19-2007
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fresh berries rule
Rated: 4 stars out of 5

I made this cobbler with fresh blackberries and blueberries, I didn't have any raspberries on hand and it was just as good. ... The lemon zest adds just the right zing to it. Very easy to make overall and very easy to put together. Of course my family likes to put vanilla bean ice cream on top while the cobbler is warm, so not exactly low cal. Without the ice cream it wouldn't be too bad though. Great way to use fresh, plump seasonal berries. Can you make it with frozen, or does it ruin the effect?Read more
recipe Berry Cobbler
Anonymous 06-04-2007
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good
Rated: 5 stars out of 5

good
recipe Berry Cobbler
Virginia Montgomery, AL 02-20-2007
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Yum-ish
Rated: 4 stars out of 5

It was good; however, I kept it in the oven 15 minutes longer than it said, and the biscuit still was not cooked all the way... through. This might have had something to do with the size of the pot I used, though, it was not very wide.Read more
recipe Berry Cobbler
PRINCIPESSA Sevierville, TN 09-23-2006
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Outstanding!
Rated: 5 stars out of 5

This is the best cobbler recipe I have ever tried. Thanks, Emeril!