Summer Berry Cobbler

Tyler Florence

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Picture of Summer Berry Cobbler Recipe Photo: Summer Berry Cobbler Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 28 Reviews
Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint blackberries
  • 1 pint strawberries, hulled and sliced in half
  • 1/2 cup granulated sugar, plus more, for dusting
  • Pinch cinnamon
  • 2 tablespoons cornstarch
  • 1/2 lemon, juiced
  • 1 recipe Blueberry Scone Dough, recipe follows
  • Melted butter

Directions

Preheat oven to 400 degrees F. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. Dollop spoonfuls of scone dough evenly over the top of the fruit; leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.

Cool for 15 minutes before serving. Serve with heavy cream, whipped cream or vanilla ice cream.

Blueberry Scones:

  • 2 cups unbleached flour, plus more for rolling berries
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, chilled and cut in chunks
  • 3/4 cup buttermilk or cream
  • 1 egg
  • 1 pint fresh blueberries

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.

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Newest Ratings and Reviews

Read all 28 reviews

  • on May 24, 2011

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    made this last weekend for friends, there was not a crumb left!! everyone loved it and it was easy to make

    people found this review Helpful.
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  • on July 30, 2010

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    Thank you Tyler for such a simple and delicious dish. The saltiness of the scones balances the sweetness of the berries perfectly. Served with french vanilla ice cream, yum.

    people found this review Helpful.
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  • on October 10, 2009

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    I really like the simplicity of this recipe. I added a little red wine to the berries, about a third of a cup, which made them a bit more scrumptuous. Also, I didn't use blueberries, as they aren't my favorite. I made the scone dough plain. I made individual servings in ramikins, so cooking time wasn't a problem, as other reviews have mentioned that they had to cook it a bit longer.

    I also used this recipe to create a berry syrup served on the side of plain scones and served it at a brunch. I blended the berry mixture (same changes as mentioned above, added wine, minus the blueberries, then blended it, strained it, and heated iit on the stovetop. DELICIOUS! The scone dough recipe is fantastic, and can be used in so many different ways!

    people found this review Helpful.
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