This week's Tuesdays With Dorie selection, Mixed Berry Cobbler, was selected by Beth at Our Sweet Life. I missed out on making the peppermint cream puff ring last week, and was thinking of bailing this week as this recipe involved turning on the oven. I quickly changed my mind when I was at the farmers market, as I was inspired by all of the juicy and fragrant peaches, and decided to go for it and make a mini-cobbler.... and I'm so glad I did! Besides, the group is so much fun to bake with, I couldn't miss out on the action!
I don't frequently make or eat cobbler. I'm more of a fruit crisp person, as I like the flavor and crunch of the brown sugar, oats and nuts in a crisp topping. As I had extra fruit filling, I went ahead and made a mini crisp...after all, I had to put my taste buds to the test!
I decided to pass on the berries. Instead, I went with fresh peaches and blackberries, and put my own spin on the filling:
(this is enough for a 9x13" pan. I only used a quarter of the recipe to fill 2 small ramekins)
- 4 C peaches, large dice (if you cut up peaches too small, they will disentigrate when baking)
- 1 1/2 C blackberries
- 1/8 C honey
- 1/8 C maple syrup
- 1 tbsp lemon juice
- 1-2 tbsp quick tapioca (depending on juiciness of fruit)
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp almond extract
- dash of salt
I prepared the topping as written, but quartered the recipe. I did add just a 1/8 tsp of cinnamon for a little spice. The mini cobbler only took 22 minutes to finish in the oven at 375 degrees.
I was a little worried by the initial feedback about this recipe, but I really enjoyed the final product! I thought the topping had a nice flakey, crunchy biscuit texture and I didn't think it was too doughy or bland. I think of cobbler toppings as a vehicle to highlight the fruit, so I'm glad that it didn't overwhelm the delicious peach and blackberry filling. Also, perhaps it's a function of the topping, but I also liked that the blackberries held their shape and didn't disentigrate (it was a whole diffent story on the crisp...read on below).
I had some mascarpone ice cream in the freezer, and it was a decadent experience to have this creamy delight melt into the still-warm cobbler.
As mentioned above, I also made a mini-crisp, using the same fruit filling. For the topping, I went with my standby recipe, which follows below (only used a quarter of the recipe and still have some leftover):
Fruit Crisp Topping (makes enough to top a 9x13" pan)
- 6 tbsp butter
- 1/2 C flour
- 1 C quick oats
- 3/4 C brown sugar
- 1 tsp cinnamon
- dash of salt
- 1/2 C sliced almonds
Combine the dry ingredients, then using your fingers incorporate int the butter. Do not overmix, as the mixture should have a crumbly texture. Crumble on top of fruit filling. The mini-crisp took 22 minutes to bake at 375 degrees.
I loved the texture of the crunchy topping with the warm syrupy fruit underneath. Unlike the cobbler, the blackberries kinda exploded and disentigrated into the peaches, creating a reddish pink filling. Tastewise, the fruit was just as flavorful.So, has this week's experience changed my love for fruit crisps? Not exactly, but I'm willing to give this cobbler recipe another chance in the near future. If you're interesting in taking this recipe for a spin, Dorie Greenspan shares the original recipe for Mixed Berry Cobbler here. To see more delicious cobbler creations, check out the Tuesdays With Dorie blogroll.