Stove top berry cobbler
In Oregon, you are never too far away from a wild blackberry bush. The wetland near our house used to be a wild berry sanctuary before it was redesigned to let a road go across. We miss the happy crowd that used to be there, walkers and joggers making a pit sop, kids with faces speckled with berry juice.
T, came home last evening with tub of plump wild blackberries picked from the banks of Willamette river in downtown Portland, more interestingly during his lunch break from work, and I couldn’t resist making a cobbler .Who wants to heat up a big oven for making a cobbler which could only fit a 6 inch round pan, when you can almost do the same trick stove top? As a perk, you can unmold this cobbler for serving; the caramelized berry syrup left in the pan is so berry delicious that it utterly deserves to have a recipe of its own.
For one cup of black berries, this recipe works incredibly well, I have never tried scaling up, we almost always seem to have just a cup of berries or less left to cook with, I wonder why!
All purpose flour ½ cup
Baking powder 1 tsp
Heavy cream ¼ cup
Salt a pinch
Sugar ¾ cup
Milk ½ cup (or enough to make a thick batter)
Confectionary sugar, whipped cream – for serving
Berries ( Black, Marion,Boysen or Rasp berry) 1 cup
Add sugar to berries, toss well to coat, and keep 20 minutes. Mix the rest of the ingredients with a whisk till a thick batter forms. Butter a 6 inch round non stick sauce pan. Pour the prepared batter into the pan, spoon the berries on top. Turn on heat, cook at medium heat for 2 minutes. You will see the batter rising , and it will begin to peep through the berry layer. At this point, turn the stove to the lowest heat level, and cover the pan with a lid wrapped in a dish clothe. Cook for 12 minutes. Before you take it off the stove, cook at medium heat for 1 more minute. Turn the heat off and, let the cobbler rest for 10 minutes (if you want to unmold it) or enjoy the scoops from the pan right away. Serve dusted with confectionary sugar with whipped cream on top
In Oregon, you are never too far away from a wild blackberry bush. The wetland near our house used to be a wild berry sanctuary before it was redesigned to let a road go across. We miss the happy crowd that used to be there, walkers and joggers making a pit sop, kids with faces speckled with berry juice.
T, came home last evening with tub of plump wild blackberries picked from the banks of Willamette river in downtown Portland, more interestingly during his lunch break from work, and I couldn’t resist making a cobbler .Who wants to heat up a big oven for making a cobbler which could only fit a 6 inch round pan, when you can almost do the same trick stove top? As a perk, you can unmold this cobbler for serving; the caramelized berry syrup left in the pan is so berry delicious that it utterly deserves to have a recipe of its own.
For one cup of black berries, this recipe works incredibly well, I have never tried scaling up, we almost always seem to have just a cup of berries or less left to cook with, I wonder why!
All purpose flour ½ cup
Baking powder 1 tsp
Heavy cream ¼ cup
Salt a pinch
Sugar ¾ cup
Milk ½ cup (or enough to make a thick batter)
Confectionary sugar, whipped cream – for serving
Berries ( Black, Marion,Boysen or Rasp berry) 1 cup
Add sugar to berries, toss well to coat, and keep 20 minutes. Mix the rest of the ingredients with a whisk till a thick batter forms. Butter a 6 inch round non stick sauce pan. Pour the prepared batter into the pan, spoon the berries on top. Turn on heat, cook at medium heat for 2 minutes. You will see the batter rising , and it will begin to peep through the berry layer. At this point, turn the stove to the lowest heat level, and cover the pan with a lid wrapped in a dish clothe. Cook for 12 minutes. Before you take it off the stove, cook at medium heat for 1 more minute. Turn the heat off and, let the cobbler rest for 10 minutes (if you want to unmold it) or enjoy the scoops from the pan right away. Serve dusted with confectionary sugar with whipped cream on top
5 comments:
Good to see you in action again:)
Thanks, we just made it. I have never made a cobbler before,so all i can say is that this recipe is as good as it gets. I made it with raspberry used 1/2 cup more. Good to see you back
Anandi
This cobbler looks yummyyyyyyy!
Thats a yummy recipe archana....Is your sweet level as high as mine? Cos i see 3/4 cup of sugar for 1/2 cup of flour....
It's so funny....I always look around the bushes and trees these days and always come across many fruits and berries, some of them which i dont even know, and dono if they are even edible...I used to see these berries every where and boy, only few minutes back i googled and got to know they were wild black berries...Wanted to know are they edible too, cos i never even tried tasting them. If they are edible, i will bring some home and try ur cobbler:)
Wow! The cobbler looks really really yumm!
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