A recipe for who love berries, expecially when they are incorporated into a dish and left as natural as possible. Ripe and bursting with flavor, not masked with a bunch of ingredients.
Prep time: 40 min
Cooking time: 35 min
32 ounces strawberries, trimmed and cut in 3 pieces
1 pint of blueberries, stems removed if applicable
12 ounces blackberries, large ones cut in half
To sprinkle on berries:
1/2 cup granulated sugar
zest from 1 lemon
juice from 1/2 lemon
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 teaspoon Grand Marnier liquor
For the dough:
3 tablespoons granulated sugar
1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cardamom
4 tablespoons chilled unsalted butter, cut into small pieces
1/4 cup cold milk
1 egg, lightly beaten
Preheat oven to 350 Fahrenheit degrees (180 Celsius degrees).
Place the berries into a medium bowl and sprinkle with sugar, zest/juice, cornstarch and ginger. Gently toss to coat the berries, then let them set for 30 minutes.
While the berries set, you'll prepare the dough. In a medium bowl, mix together the granulated sugar, flour, baking powder, salt and cardamom. Add the cold butter pieces and work into the flour with your fingers or a pastry blender until you have "sand-like" texture. Pour in the milk and egg and stir just until moistened and combined.
Stir the berries a few times, then add to your baking dish. I like to use a wide shallow baker (11x2), however a variety of casserole sizes will work. Just make sure your berries cover the bottom and come up a couple of inches in the pan. Sprinkle the grand marnier over the berries.
Use an ice cream scoop or spoon to place portions of dough on top of the berries (I get about 7 with my ice cream scoop).
Slightly flatten each portion of dough and sprinkle with a little turbinado sugar.
Place the cobbler in the oven and allow to bake for 30-35 minutes until the dough is golden brown.
Remove and allow to cool for a few minutes before serving over ice cream.
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