A berry cobbler that goes from simple to extra with a special topping
Prep Time:
1 hour
Cook Time:
1 hour
Servings:
Ingredients
  • 1 1/4 cup cake flour
  • 1/4 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely grated orange rind
  • 1/2 cup (1 stick) unsalted butter, very cold, cut into small pieces
  • 1/3 cup plus 1 tablespoon heavy whipping cream or half-and-half
  • 5 tablespoon cornstarch
  • 3 cup stemmed blueberries
  • 3 cup sliced small strawberries
  • 1 1/2 cup raspberries
  • 2 tablespoon fresh orange or pomegranate juice
  • coarse sugar, for garnish
  • lemon mascarpone whipped cream (see note)
Directions
  1. Step 1: Mix 1 1/4 cups cake flour, 1/4 cup whole wheat flour, 1/4 cup granulated sugar, 1 ¾ teaspoons baking powder, 1/4 teaspoon salt and 1 teaspoon grated orange rind in a large bowl.
  2. Step 2: Add ½ cup very cold unsalted butter pieces and use a pastry blender or clean hands to work the butter into the flour until the mixture resembles coarse meal.
  3. Step 3: Drizzle 1/3 cup heavy whipping cream over the flour mixture and use a large fork to gather everything into a shaggy dough. Do not overwork the dough. Turn the dough out onto a piece of wax paper or plastic wrap. Gather dough into a 1-inch thick square and wrap in the paper. Refrigerate for 20 to 30 minutes.
  4. Step 4: Heat oven to 350F. Generously butter a deep 8-inch or 9-inch square baking dish. Place on a baking sheet in case any bubbles over.
  5. Step 5: For the filling, mix remaining ½ cup granulated sugar with ¼ cup cornstarch and ¼ teaspoon salt in a large bowl. Add 3 cups blueberries, 3 cups strawberries, 1 1/2 cups raspberries and 2 tablespoons fresh orange juice. Toss gently to coat berries evenly. Transfer to a prepared baking dish.
  6. Step 6: Flour a work surface and place cobbler dough on it. Use a floured rolling pin to roll dough into an 8- or 9- inch square to match your baking pan. Carefully transfer to the baking dish to mostly cover the berry filling; it does not need to cover the top completely. Poke with a fork to let steam escape. Don’t worry if the dough tears; simply use your fingers to repair it. Sprinkle top of dough with 1 tablespoon cream and then with the coarse sugar.
  7. Step 7: Bake until the crust is deeply golden browned and juices are bubbling up at the edge, 50-60 minutes. If you want the top more browned, bake for an additional 5 minutes. Cool for at least 30 minutes on a wire rack.
  8. Step 8: Serve warm or at room temperature. Use a large spoon to scoop mixture into serving dishes. Top with generous dollops of lemon mascarpone whipped cream.