Summer berry cobbler with drop biscuit topping
Claire Saffitz x Dessert Person · ♥ 5.1K likes · 160.9K views · 13 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 75 g Demerara sugar
- 50 g granulated sugar
- 200 g all-purpose flour
- ¾ tsp kosher salt
- 1½ tsp baking powder
- 120 g buttermilk
- 120 g heavy cream
- 12 oz blackberries
- 12 oz blueberries
- 8 oz raspberries
- 1–2 tsp vanilla extract
- kosher salt
- cornstarch
- baking soda
Add kosher salt, vanilla extract, demerara sugar and cornstarch to the mixed berries.
Seasoning the berry filling
Zest the lemon before juicing it, about a teaspoon of zest set aside for the topping; juice about a tablespoon into the berries.
- 1 tsp lemon zest
- 1 tbsp lemon juice
Stir gently, as raspberries are delicate; with frozen berries do not thaw first. Spread evenly in the baking dish.
Rub the zest into the sugar with fingertips until it looks like wet sand; add flour, salt, baking powder and baking soda and mix.
Rubbing zest into sugar
- 6 tbsp butter
Preheat the oven to 375F with a rack in the center.
Coat the mostly frozen butter in flour and grate it on the large holes of a box grater into the flour mixture, re-flouring as it warms; break up long shreds.
- melted butter
- demerara sugar
Make a well; add buttermilk and heavy cream; mix with a spatula only until all the flour is hydrated.
- flour
With floured hands, form handfuls into biscuits, flatten slightly and lay over the filling (nine here) to cover the surface.
Bake at 375F about 45 minutes to an hour, until golden and the filling boils vigorously in the center, not just at the edges; frozen berries may need about 10 minutes longer.
- cold heavy cream
Cool at least 20 minutes; serve warm with cold heavy cream.