Smith Berry Barn

chilled unsalted butter

Skillet Berry Cobbler

August 11, 2018
Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Skillet Berry Cobbler
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Servings Prep Time
6-8 servings 30 minutes
Cook Time
50 minutes (total)
Ingredients
Ingredients for Filling:
  • 4 cups blackberries (fresh or frozen)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 fresh lemon (zest and juice)
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 1/2 tsp cinnamon
  • 1 Tbs butter (to be melted in pan)
Ingredients for Topping:
  • 1-1/4 cups all purpose flour
  • 2 Tbs sugar (plus extra for top of biscuits)
  • 1-1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Tbs chilled unsalted butter (cubed into small pieces)
  • 2/3 cup heavy cream (1/2 c for dough, remaining for top of biscuits)
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place 1 Tbs butter in 10" cast iron skillet and place in oven to melt butter while preparing berry mixture.
  3. Place all berries in large mixing bowl. Toss gently with lemon juice and zest.
  4. In a small bowl, whisk together sugar, cinnamon and cornstarch. Pour over berry mixture and toss gently to combine and coat berries evenly.
  5. Once oven is preheated, remove skillet from oven and carefully pour in the berry mixture. Be careful...your pan will be hot! Place skillet with berry mixture back in oven to heat up while making the cobbler topping.
To prepare the topping:
  1. In medium bowl, whisk together flour, sugar, baking powder and salt.
  2. Add cubed, chilled butter to flour mixture and cut together with pastry cutter (and/or hands) until butter pieces are the size of small peas and the mixture is coarse, but somewhat lumpy.
  3. Add 1/2 cup heavy cream to flour mixture and mix gently until dough just comes together and no dry bits remain (be careful not to over-mix).
  4. Using clean, dry hands, form 6-7 individual biscuits with the dough and set aside until skillet comes out of oven.
To finish baking:
  1. Remove skillet from oven and raise heat to 400 degrees.
  2. Carefully place biscuits on top of berry mixture in skillet. Be careful...your pan will be hot!
  3. Using a pastry brush, brush remaining heavy cream on top of each biscuit and sprinkle with sugar.
  4. When oven comes to temp, place skillet back in oven for approximately 25 minutes or until biscuits are golden brown and filling is bubbly.
  5. Once cobbler is out of the oven, allow to cool slightly and serve with vanilla ice cream. Enjoy!

Rustic Raspberry Peach Tart

July 28, 2016
Course
Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Rustic Raspberry Peach Tart
Print Recipe
This is a versatile recipe...use any combination of fruit and/or berries, fresh or frozen. Simply adjust your sugar slightly, to accommodate the natural sweetness of the various fruit used.
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Servings Prep Time
6-8 servings 30 minutes
Cook Time Passive Time
40 minutes 2 hours
Ingredients
Ingredients for Dough:
  • 1 1/4 cup all purpose flour
  • 2 tsp sugar (plus extra for topping)
  • 1/2 tsp salt
  • 8 Tbs chilled unsalted butter (7 Tbs for dough, 1 Tbs for topping)
  • 2 Tbs ice water
  • 2 Tbs sour cream (sub plain yogurt if necessary)
Ingredients for Filling:
  • 4-5 fresh, ripe peaches (peeled and sliced)
  • 1 pint fresh raspberries (approx 2 cups)
  • 3 Tbs sugar
  • 2 Tbs cornstarch
  • 1/2 fresh lime (juice and zest)
Servings: servings
Instructions
To prepare the dough:
  1. Mix dry ingredients (flour, sugar, salt) in food processor just until blended.
  2. Add 7 Tbs chilled, diced butter and pulse in food processor until butter is the size of peas (approx 10-12 pulses).
  3. Mix together the ice water and sour cream and add mixture to food processor, while pulsing to bring dough together.
  4. Pulse just until dough comes together and begins to form a ball.
  5. Turn dough onto a floured surface and pat into a 6 inch disc. Wrap in plastic wrap and chill for approximately 2 hours.
  6. After dough has chilled, place disc on a piece of parchment paper and roll out to a 14-16" circle (this doesn't need to be perfect...that's why we call it 'rustic'!)
  7. Slide parchment paper with dough circle onto a cookie sheet and place back in fridge while you prepare the filling.
To prepare the filling:
  1. Preheat oven to 400 degrees.
  2. Peel and slice peaches into large mixing bowl.
  3. Add fresh raspberries and the zest and juice of the half lime.
  4. In a separate bowl, mix sugar and cornstarch together, then sprinkle over fruit mixture and toss gently. Do not over mix!
  5. Remove the dough from the fridge and spoon the filling into the center of dough circle. Spread fruit out gently, leaving a space approximately 2 inches from edge of dough.
  6. Gently fold edges of dough over the edge of filling, making folded pleats as you move around the circle. It is not necessary to be perfect, but try to keep dough from cracking (patch if necessary by pressing dough together with fingertips). This will help keep any juices from escaping.
Finishing touches:
  1. Melt the remaining Tbs of butter and brush over top edge of dough, using a pastry brush. Sprinkle remaining melted butter over fruit mixture in center of tart. To finish, sprinkle sugar over dough edges. If you wish, you may substitute different types of sugar: superfine, turbinado, cinnamon sugar, etc.
To bake:
  1. Place cookie sheet with tart into preheated oven. Bake approximately 40 minutes, or until crust is golden brown and filling is bubbly. Allow to cool slightly and serve warm with vanilla ice cream.