Berry Cobbler

Berry Cobbler The topping is really a shortcake – and you could make this dessert  that way by dropping the batter on a parchment lined cookie sheet and baking as directed – but really, why bother? This is easier and tastes just as good!

Adapted from Bon Appetit (Serves 8)

• Filling:
• 3 – 16 oz. bags frozen berries
• 6 Tbsp. sugar
• 1 Tbsp. tapioca
• 1 Tbsp. chambord (optional)
• Topping:
• 1 1/2 cups flour
• 1/2 tsp. cinnamon
• 4 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup whipping cream
• 1 egg
• 1 tsp. vanilla extract
• 1 Tbsp. unsalted butter, melted
• 2 Tbsp. coarse sugar (optional)

Directions:

1. Pre heat the oven to 375 degrees.
2. Grease a 9 x13 inch casserole or 8 individual 1/2 cup ramekins. Combine all the berries, sugar, tapioca and Chambord. Stir and tansfer to casserole dish or ramekins, filling ramekins to within 1/4 inch of the top.
3. In a large bowl, combine the flour, sugar, baking powder, sugar salt and cinnamon. In a measuring cup, add the egg  to the whipping cream and stir until egg is mixed in.  Add vanilla. Stir wet ingredients into the flour mixture and stir until thoroughly combined. Drop batter on top of berries in 8 mounds, spacing them equally apart.
4. Brush tops of batter with melted butter and dust with coarse sugar if using.
5. If using ramekins, place on a parchment lined sheetpan. Place cobbler(s) in the oven and bake for 35 – 45 minutes or until filling is bubbling and tops of cobbler are golden brown.
6. Remove from oven and cool. Serve warm or at room temperature with whipped cream or ice cream if desired.