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Tastebud's Original Berry Cobbler

The Mighty Gastropolis Cookbook|

Tastebud's Original Berry Cobbler
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The cobbler that launched a thousand smiles. Mixed berries are classic, but feel free to embrace the Tastebud spirit and grab whatever fruit smells the sweetest: pitted cherries, quartered plums, sliced peaches, even crab apples, and don’t hesitate to serve with a couple scoops of vanilla ice cream.
Servings
8
Ingredients
  • 2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup firmly packed brown sugar
  • 3/4 cup unsalted butter, chilled and cut into chunks
  • 1/4 cup half-and-half
  • 4 cup assorted berries
  • 2 tablespoon turbinado sugar
  • 1 cup oat flour or unbleached white flour
  • 1 tablespoon rolled oats
  • 1 cup packed brown sugar
  • pinch of salt
  • 6 tablespoon unsalted butter, chilled and cut into chunks
  • 4 cup assorted berries or other fruit
  • 2 tablespoon turbinado sugar
Directions
  1. Preheat the oven to 425 degrees. Butter a 13-by- 9-inch baking dish.
  2. In a bowl, combine the flour, baking powder, baking soda, salt, and brown sugar.
  3. Using a pastry blender or your fingers, work the butter into the dry ingredients until marble-size chunks form. Add most of the half-and-half and gently stir, being careful not to overmix. The dough should feel just moist but still crumbly and stiff. Add more half-and-half if needed.
  4. Press the dough evenly onto the bottom of the baking dish. Add the berries in an even layer, and then sprinkle the turbinado sugar over the top. Bake until the fruit is bubbling and the crust is golden brown, about 20-25 minutes. Serve hot, cold, or at room temperature.
  5. Preheat the oven to 425 degrees. Butter a 13-by- 9-inch baking dish.
  6. In a large bowl, combine the flour, oats, brown sugar, and salt. Using a pastry blender or your fingers, work the butter into the dry ingredients until small pieces form and the mixture is somewhat combined. Chill for 20 minutes.
  7. Sprinkle the berries into the baking dish and stir in the sugar. Distribute the topping evenly over the fruit, crumbling it with your fingers to break up the larger chunks.
  8. Bake until the fruit is bubbling and the crisp topping is golden brown, about 35-40 minutes. Serve warm.
 
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