While New England colonists ate fruit cobblers for breakfast, cobblers today are more popular as a dessert. Cobblers are baked in deep dishes and have a hand-torn biscuit topping. Cobblers have historically gone by many names, including pandowdy, slump, grunt, buckles, and crow’s nest pudding. As the cobbler cooks, fruit juices burst through to create a bumpy topping reminiscent of cobblestones. This “cobbled” topping can be sprinkled with sugar for extra sweetness.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ cup shortening, chilled
- ¾ cup milk
- 1 Tbsp baking powder
- ½ tsp salt
For the Filling:
- 3 cups blackberries, frozen
- 2 Tbsp maple syrup
- 2 Tbsp brown sugar
- ½ tsp salt
- 1 Tbsp butter
- 2 tsp sugar
Directions
- For the Dough:
- In a large bowl, combine flour, baking powder, salt, and shortening. Work the shortening into the flour until the mixture resembles coarse crumbs.
- Add milk to the mixture and stir with a fork. Mix until the dough begins to pull away from the side of the bowl.
- Lightly flour a work surface. Work dough on the floured surface until no longer sticky. Add flour if needed. Roll the dough into a ½-inch sheet.
- To Assemble:
- Preheat oven to 400°F. Butter an 8-inch square glass baking dish.
- Place berries, maple syrup, sugar, and salt in the baking dish. Mix well, and dot with butter.
- Cover cobbler with hand-torn pieces of dough.
- Bake 45–50 minutes, until the top is golden brown and the juices have thickened.
- Serve warm with vanilla ice cream.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.