I noticed this recipe in the Cinnamon, Spice & Warm Apple Pie cookbook I bought on my trip to the King Arthur Flour store. This book is packed with delicious pies, cobblers, crisps, crumbles and dessert cakes. It’s perfect for the upcoming Fall season, although, a lot of the recipes use berries which are in season now. There are literally so many recipes in the cookbook, I’ll be making them for quite some time.
I chose to make the Berry Cobbler because berries are so plentiful right now, and the biscuits on the top are infused with a lemon juice/sugar juice for added flavor (my favorite!).
Two nights ago, I made this but didn’t have any self rising flour, so I used regular all purpose flour. It didn’t even occur to me, to add baking powder since its not in the flour. The biscuits came out hard as a rock. I also added some quick cooking tapioca to thicken the berries (or even better, use clear-gel), as the original recipe only called for adding sugar. I wanted to salvage the so delicious berries, so I saved the berry filling, but threw the rock hard biscuits away.
Yesterday, I bought some self rising flour, and last night remade the biscuits. I took the berry mixture out of the fridge, and divided it into two individual size bakers. I topped with the biscuits, and lemon juice mixture, and baked according to directions.
Finally…. they came out sooo delicious! I ate the good part of one of the bakers. The biscuits were deliciously soft and lemony. The berries all be it, cooked twice, were still unbelievably tasty. Do not let summer go by without making this recipe. It is truly the essence of summer! Or any season for that matter.
- 2 lbs. mixed berries (raspberries, blueberries, strawberries, blackberries, black currants, cherries, etc.)
- 6 Tbsp sugar (taste for level of sweetness, add more if desired)
- 3-5 Tbsp quick cooking Tapioca or Clear Gel (depending on the juiciness of the fruit)
- Lemon Cobbler Topping:
- ½ stick unsalted butter, chilled or frozen
- 1-3/4 c. self-rising flour
- a pinch of salt
- ⅓ c. sugar
- finely grated peel of 2 lemons and freshly squeezed juice of 1 lemon
- ¼ c. milk, plus more if needed
- Preheat the oven to 400 degrees F.
- Pick over berries, discarding bruised ones. Mix with sugar and thickener, and transfer to baking individual or one medium size (square) baking dish.
- For the topping:
- In a mixing bowl, mix together flour and salt. On the large holes of a box grater, grate the butter in to the flour mixture until it resembles fine bread crumbs. Stir in two thirds of the ⅓ cup sugar and the grated lemon peel. Add the milk to the flour mixture, stirring with a fork to form a fairly soft and sticky dough. Tip the dough on to a floured work surface and knead lightly. Roll into a long thin sausage and using scissors, snip off little hazelnut size pieces. Scatter these lightly over the berries.
- Mix the lemon juice with the remaining sugar and liberally brush this mixture all over the dumplings.
- Bake in the preheated oven 15 minutes, until the scones are golden brown, and the fruit bubbling. Brush the dumplings again with the lemon juice mixture. Serve warm.