Cobber with Ice Cream
Nothing says summer like the fresh ripe berries that are available this time of the year. Though they are often on sale now, it can still be expensive to buy enough to prepare a truly good fresh berry dessert. A little extravagance with the quantity of berries makes all the difference for this recipe. To save money, take the time to buy your berries from the farmer’s market or try to find a pick-your-own place to buy the berries in bulk. When all else fails, you can also substitute frozen berries in this recipe.
Tapioca can be found on the baking isle in the grocery store, normally tucked far away on the top shelf. It is made from the cassava root and works as at thickener in this recipe. As the berries cook and release their juices, it is absorbed by the tapioca to create a thicker, more pudding-like filling.
Very Berry Cobbler
1 hour, 10 minutes
Number of servings: 12
Per Serving
510 calories
Fat
21 g
Carbs
78 g
Protein
5 g
Nothing says summer like cobbler made with fresh berries!
Ingredients
9 cups berries (pitted, fresh or frozen that are thawed: cherry,strawberry, blueberry, blackberry, raspberry or any combination)
8 TBSP instant tapioca
1 ¾ cup sugar
2 tsp lemon juice
Pastry for a double crust (9” pie) (Recipe Below)
Non-stick spray
2 TBSP large grain sugar (i.e., sugar in the raw or caster sugar)
Double Crust Pie Pastry:
3 cups flour
1 tsp salt
1 ¼ cups cold butter, cut into tsp size pieces
1 large egg
5 TBSP cold water
1 TBSP white vinegar
Directions
Pie Filling
Mix the berries, tapioca, sugar, and juice. Let stand for 20 minutes. Spray a 9×13 baking pan with cooking spray; pour half of the berry mixture into the bottom of the pan. Roll half of the dough into a 9×13 rectangle and place on top of berry layer. Top with remaining berries.
Roll remainder of the dough and place on top; weave in a lattice design, if you prefer. Sprinkle with large grain sugar. Bake at 400° F for about 50 minutes.
Serve fresh from the oven with vanilla ice cream.
Pie Crust
Whisk together salt and flour. Using pasty blender cut in butter until mixture resembles peas. In separate bowl combine remaining ingredients and whisk. Add to flour mixture; stir as little as possible but combine thoroughly. Separate into two disks; wrap each in plastic wrap then chill thoroughly before rolling out.
Very Berry Cobbler
1 hour, 10 minutes
Number of servings: 12
Per Serving 510 calories
Fat 21 g
Carbs 78 g
Protein 5 g
Nothing says summer like cobbler made with fresh berries!
Ingredients
Directions
Pie Filling
Mix the berries, tapioca, sugar, and juice. Let stand for 20 minutes. Spray a 9×13 baking pan with cooking spray; pour half of the berry mixture into the bottom of the pan. Roll half of the dough into a 9×13 rectangle and place on top of berry layer. Top with remaining berries.
Roll remainder of the dough and place on top; weave in a lattice design, if you prefer. Sprinkle with large grain sugar. Bake at 400° F for about 50 minutes.
Serve fresh from the oven with vanilla ice cream.
Pie Crust
Whisk together salt and flour. Using pasty blender cut in butter until mixture resembles peas. In separate bowl combine remaining ingredients and whisk. Add to flour mixture; stir as little as possible but combine thoroughly. Separate into two disks; wrap each in plastic wrap then chill thoroughly before rolling out.
RELEVANT LINKS: Find your Local Farmers Market
