July 15, 2011
It’s definitely berry season here! I found a recipe in Bon Appetit’s desserts baking book for a cherry-lime cobbler with lime biscuits. I didn’t want to stick with just cherries, so I switched it up a bit to include some fresh strawberries, blueberries, and of course, cherries. I had some lemons and sour cream already, so I skipped the creme fraiche idea, and used the sour cream instead, along with lemon juice and zest instead of lime.
This recipe differs from the usual cobbler. The fruit is all prepared in a cast iron pan, and the biscuits are baked separately, and placed atop a bowl of a warm berry mixture. I loved having all the different berries in there, and the lemon definitely cuts the sweetness. The biscuits had a nice lemony tinge, and were fantastic to eat all alone, and even better after they had soaked up all that berry goodness.
This is a quick and easy dish, and perfect for summer and berry season. I’ve also been dolloping the berry mixture on top of the strawberry sour cream ice cream…just wonderful!
Cherry, Blueberry & Strawberry Cobbler with Vanilla-Sour Cream Biscuits
adapted from Bon Appetit
1/2 cup (packed) golden brown sugar
4 teaspoons cornstarch
Pinch of salt
1/2 cup water
2 cups whole pitted fresh cherries
2 cups blueberries
1 cup strawberries, halved
1 tablespoon fresh lemon juice
3/4 teaspoon finely grated lemon peel
1 3/4 cups unbleached all purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon finely grated lemon peel
1 tablespoon milk
Position rack in bottom third of oven; preheat to 400°F.
2. Stir brown sugar, cornstarch, and salt in large clad skillet, then stir in 1/2 cup water. Stir over medium heat until sugar and cornstarch dissolve.
3. Add all the berries and bring to boil, scraping sides of skillet and stirring frequently. Reduce heat to medium-low and simmer until mixture thickens, about 2 minutes.
4. Remove from heat. Stir in lime juice and lime peel. Place in lower third of the oven and bake for 10-12 minutes, or until fruit mixture is bubbling.
1. Whisk flour, 1/4 cup sugar, baking powder, and salt in medium bowl.
2. Whisk sour cream, vanilla, and lemon peel in small bowl.
3. Add sour cream mixture to dry ingredients; stir with fork just until dough begins to come together.
4. Turn dough out onto floured surface and knead just until dough holds together, about 6 turns. Gather dough into round; pat out to 1/2-inch thickness. Using 3-inch biscuit cutter or cookie cutter dipped in flour, cut out rounds. Gather dough scraps together; pat out to 1/2-inch thickness and cut out more dough rounds for a total of 6.
5. Transfer rounds to another rimmed baking sheet; brush tops lightly with milk, then sprinkle with remaining 1 tablespoon sugar.
6. Bake in top third of oven at 400 degrees F for about 12-15 minutes, or until the biscuits are golden.
7. Divide warm cherries among 6 bowls; top each with 1 biscuit and serve.