Name: Red, White and Blue Sheet Pan Cobbler
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 6 cups blueberries; 1/3 cup granulated sugar; Zest and juice of 1 lemon; 1 tablespoon pure vanilla extract; 1 tablespoon cornstarch; 1/2 teaspoon kosher salt; 2 cups all-purpose flour; 1/3 cup granulated sugar, plus more for sprinkling; 2 teaspoons baking powder; 1 teaspoon kosher salt; 4 tablespoons sesame seeds; 1 stick (1/2 cup) unsalted butter, cut into cubes and chilled; 2/3 cup buttermilk, plus more for brushing; 1 1/2 cups heavy cream; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 2 teaspoons granulated sugar; 1/2 cup strawberry preserves

Position a rack in the middle of the oven and preheat the oven to 375 degrees F.

For the filling: Combine the blueberries, sugar, lemon zest and juice, vanilla, cornstarch and salt in a large bowl and toss to coat. Transfer the mixture to a 9-by-13-inch rimmed sheet pan and set aside.

For the biscuit topping: Whisk together the flour, sugar, baking powder, salt and 1 tablespoon of the sesame seeds in a large bowl. Add the butter and toss together, breaking up the pieces of butter into the flour with your fingertips or two knives scissor-fashion until the mixture is sandy and the butter chunks are no larger than peas. (Alternatively you can cut the butter in with a pastry cutter.) Drizzle in the buttermilk and mix until just combined; the dough should be shaggy.

Scoop the dough into 6 equal mounds over the berries. Flatten the dough to cover as much surface area as possible (you can dip your hands in buttermilk to flatten it if you like). Brush the dough with buttermilk and sprinkle with the remaining sesame seeds and some more sugar. Bake in the middle of the oven until the tops of the biscuits are golden brown and the fruit is bubbly, 30 to 35 minutes, rotating the pan about halfway through the baking time. Set aside for 5 to 7 minutes to cool before serving.

For the strawberry whipped cream: Beat the cream, vanilla and salt in the bowl of an electric mixer on a high speed until it just begins to increase in volume. Sprinkle in the sugar and continue to beat until medium-stiff peaks form, 4 to 5 minutes.

Warm the preserves in a small saucepan over medium-low heat until melted, 2 to 3 minutes. Strain the mixture through a fine-mesh strainer, removing any seeds and fruit chunks. Add the strained mixture to the whipped cream and fold gently a couple of times to create a swirled effect.

To serve, scoop the cobbler into bowls, top with the swirled strawberry cream and enjoy!

Red, White and Blue Sheet Pan Cobbler

Ingredients

Filling:

Biscuit Topping:

Strawberry Whipped Cream:

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages