Saturday, October 20, 2012

Mixed Berry Cobbler

Mixed berry cobbler.

The News and Observer had an article recently about food served at the UNC home football games Catering for UNC football games  One recipe that caught my eye was the Mixed Berry Cobbler.  Since I don't expect to be sitting in the Blue Zone for a Carolina football game, I decided I would make it, and we could eat it while watching the football game in the comfort of our TV room.

Here's the recipe:

Mixed Berry Cobbler
The chefs say you can change out the berries for whatever you like. I used 6 cups of frozen mixed berries: blueberries, blackberries, and raspberries. Adapted from a recipe from Rocky Top Hospitality.
1 pound pitted cherries, can be frozen
2 peaches, peeled, pits removed and sliced
1 pint raspberries
1 pint blue berries
1 pint strawberries
1 cup sugar, divided
3 tablespoons cornstarch
1 tablespoon lemon juice
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, cubed, plus more for greasing baking dish
3/4 cup milk
Heavy cream
PREHEAT oven to 375 degrees. 
Preheat oven to 375 degrees.

COMBINE fruit, 1/2 cup sugar, cornstarch and lemon juice in a greased 9-inch-by-13-inch baking dish. 

Mixed berries with sugar, cornstarch and lemon juice.

WHISK together flour, 1/2 cup sugar, baking powder and salt in a large bowl. Blend butter cubes into flour mixture with two knives or a pastry cutter until butter resembles coarse crumbs. Add milk and stir until just barely combined. Do not over mix. Knead dough gently on a lightly floured surface. Roll or pat out the dough to a 9-inch-by-13-inch shape. Gently place on top of fruit. Brush with a little cream. Bake for 50 minutes to 1 hour until the fruit is bubbling and the dough is browned. 

Into the oven.
Out of the oven.
Yield: 10-12 servings

Cobbler with topping of vanilla ice cream.

We may not be sitting in the Blue Zone, but we can enjoy our mixed berry cobbler right here as we enjoy the game on TV.

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