SurvivalBlog Recipe of the Week: Berries Du Jour Cobbler

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The following Berries Du Jour Cobbler recipe is from reader D.R.. This recipe can be made with any sort of berries that are seasonally available — alone, or in combination:

Ingredients
  • 6 to 8 cups of berries (fresh, frozen, or rehydrated.)
  • 2 Tablespoons fresh-squeezed lemon juice
  • 1/2 Cup plus 4 tablespoons of sugar, divided
  • 3 Tablespoons cornstarch
  • 1 1/2 Cups all-purpose baking flour
  • 1 1/2 Teaspoons baking powder
  • 6 Tablespoons butter, chilled, cut into slices
  • 3/4 Cup of heavy whipping cream
Directions
  1. Preheat your oven to 350 F.
  2. Combine your choice of berries and lemon juice in a medium bowl.  Set this mixture aside.
  3. Mix the cornstarch with 1/2 cup sugar in a small bowl.
  4. Pour the cornstarch mixture over the berry mixture.
  5. Stir the combined mixture gently until the ingredients are blended.
  6. Pour berry mixture into a 9 x 9-inch (2-quart) Pyrex glass or metal baking pan.
  7. Set this aside.
  8. Pour flour into a large mixing bowl.
  9. Add 3 tablespoons of the sugar. Set aside the rest.
  10. Add baking powder.
  11. Cut in the butter with a pastry cutter or a pair of table knives until the mixture resembles coarse crumbs.
  12. Stir in the cream to make a soft dough. Do not over-mix it.
  13. Drop spoonfuls of dough over the berry mixture.
  14. Sprinkle the remaining 1 tablespoon sugar over the top of the dough.
  15. Bake at 350 F for about 50 minutes or until the top is well browned and juices are bubbly.
SERVING

Serve warm, with whipped cream or vanilla ice cream.

STORAGE

Cobbler stores well in your refrigerator overnight, but leftovers are unlikely!

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!



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