Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup milk
- 4 cups fresh or frozen mixed berries (such as blueberries, raspberries, and blackberries)
- 1/2 cup Bush Butter Fruit Jam
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Special equipment needed:
- 9-inch baking dish
- Mixing bowl
- Pastry blender or fork
- Measuring cups and spoons
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, 1/2 cup sugar, baking powder, and salt.
3. Add the chilled and cubed butter to the dry ingredients and use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add the milk to the mixture and stir until just combined.
5. In another mixing bowl, combine the mixed berries, Bush Butter Fruit Jam, 1/4 cup sugar, cornstarch, and lemon juice. Mix well.
6. Pour the berry mixture into a 9-inch baking dish.
7. Drop spoonfuls of the cobbler batter on top of the berry mixture, leaving some gaps for the fruit to peek through.
8. Bake the cobbler for 35-40 minutes or until the top is golden brown and the fruit is bubbly.
9. Let the cobbler cool for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 13g
Carbohydrates: 56g
Protein: 4g
Fiber: 4g
Sugar: 30g
Substitutions for ingredients:
- You can use any type of fruit you like instead of mixed berries.
- You can use any type of jam you like instead of Bush Butter Fruit Jam.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Add a teaspoon of cinnamon to the cobbler batter for a warm and spicy flavor.
- Add a cup of chopped nuts (such as pecans or almonds) to the cobbler batter for a crunchy texture.
- Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of the cobbler.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Don't overmix the cobbler batter or it will become tough.
- Serve the cobbler warm with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cobbler, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the cobbler in individual ramekins for a cute and fancy presentation.
- Dust the top of the cobbler with powdered sugar for a pretty finishing touch.
Garnishes:
- Top the cobbler with whipped cream or whipped topping for a creamy and decadent touch.
- Sprinkle some fresh berries on top of the cobbler for a pop of color.
Pairings:
- Serve the cobbler with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
- Serve the cobbler with a side of vanilla ice cream or whipped cream for a classic dessert pairing.
- Serve the cobbler with a side of fresh fruit salad for a healthy and refreshing contrast.
Troubleshooting advice:
- If the cobbler batter is too dry, add a tablespoon of milk at a time until it reaches the right consistency.
- If the cobbler is too runny, add a tablespoon of cornstarch at a time until it thickens up.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling food.
- Use fresh and clean ingredients to avoid foodborne illness.
Food history:
- Cobbler is a traditional American dessert that dates back to the early settlers who used fruit and dough to make a simple and rustic dessert.
Flavor profiles:
- The Bush Butter Fruit Cobbler is sweet, fruity, and buttery with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream for a classic and delicious dessert.
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