So today (actually last night) I decided to try my hand at making a cobbler. Anyone from the south knows what a cobbler is. Yes indeed, the typical cobbler is full of Sweet Georgia Peaches, and has a succulent biscuit topping that would make your Grandmammy cry. But since I’m NOT from the south, and I live in the midwest (even though peaches are in season) I decided to make a double berry cobbler.
Did I use the next most famous fruit? Nope! I used what I had on hand in my freezer. I had a purchased a ton of fresh fruit last month and instead of it going to waste I decided to freeze it whole. Turns out frozen fruit also makes a darn good smoothie when you use it…kind of eliminates the need for ice cubes. But I digress. Like I stated before, I had a bunch of frozen blackberries and raspberries in my freezer, and I used those up instead.
For those of you chomping at the bit, I will admit. I can kind of be lazy in the kitchen, and any time I get a chance to skip a few ingredients I will do it, as long as the resulting product is the same. So for all of you out there in foodie land, here is the recipe for my version of a delicious anytime dessert (hey we even had it for breakfast!)
Meggan’s Double Berry Cobbler
2 cups frozen raspberries (no sugar added)
1 cup frozen blackberries (no sugar added)
1 cup of water
2/3 cup sugar
For the Batter
1 cup of Bisquick Baking Mix
1 cup milk
3/4 cup sugar (white sugar folks!)
1 stick of butter (yes I know it’s a lot but hey when in the south do like Paula Deen does!)
Preheat your oven to 350° F. Now here’s where you can go wrong or go right. I used a medium sized casserole dish, and that worked fine, but I would recommend if you don’t want a deep dish cobbler to go with your standard 11×7 baking dish.
Now take that butter and melt it, but don’t let it burn. Set aside.
In a large skillet or medium sauce pan, place your water and sugar. Bring up to temperature and then add your frozen fruit. This may take a little longer since the fruit is frozen, but it’s worth the wait. Bring the fruit mixture up to a simmer and then remove from heat.
In a medium mixing bowl, combine your Bisquick, milk and sugar. Whisk until fully combined (the batter will be thin). Pour your melted butter into your baking dish, and then pour the batter over the top of that. Slowly and gently add your fruit mixture on TOP of the batter and whatever you do: DON’T STIR IT TOGETHER!!!! Place your cobbler into the oven and usually depending on your different environmental factors (such as altitude and how well your oven works), this can take anywhere from 45 minutes to 1 hour to bake. Just keep an eye on it, and once the crust is nice and golden brown and the fruit is all bubbly take it out of the oven.
Now whatever you do…PLEASE do NOT serve this piping hot out of the oven! Not only are you going to scorch your mouth but also your guests mouths, and that would not make for a fun time! Allow the cobbler to cool for at least 15 minutes before serving. It should be warm but not steaming. I would recommend serving this with Vanilla Ice Cream or just as is. It’s great either way!
There ya’ll go! Southern Double Berry Cobbler with a Minnesota twist!