Strawberry & Blueberry Cobbler
Cobblers are the perfect summer dessert. (In fact, they make a damned good summer Sunday breakfast.) The cobbler topping is like an American biscuit or British scone and melts into the jammy fruit. Serve this one with thick cream.
PREP TIME: 15 mins + resting COOK TIME: 40 mins
WF GF V
1¾ cup blueberries
3¼ cups hulled and quartered strawberries
¼ cup superfine sugar
¼ cup cornstarch
1¼ cups gluten-free all-purpose flour
1 tablespoon gluten-free baking powder
a large pinch of salt
3½ unsalted butter, cut into small cubes
²⁄3 cup heavy cream, plus extra
Preheat the oven to 350°F.
Combine the berries, sugar, and cornstarch and put the mix into a deep 1–1½-quart baking dish.
Put the flour, baking powder, salt, and butter into a bowl and use the back of a fork or two knives to break up the chunks of butter into tiny pieces. Pour over the cream and mix until it all comes together.
Press the topping into a ball and place on a floured work surface. Let the mixture rest for 10 minutes. Then roll out the dough to a ¾ inch thickness and cut out circles with a cookie cutter.
Lay the circles flat over the fruit, brush with extra cream, and place on a baking pan to catch any drips.
Bake in the oven for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
You can also make this cobbler topping with regular all-purpose flour. Try experimenting with different fruits. Peaches and nectarines work well, with a little added lemon zest and juice.
Recipe reprinted with permission from Octopus Publishing Group.