It’s like the time of the last hurrah for summer recipes, but also the perfect time for warming, homespun desserts. Like cobbler. This is the perfect end of summer treat, because it’s full of mazing summer berry goodness, topped with the comfort of a warm, almond-y crust. Just right for swinging into autumn.
This is the first cobbler I’ve ever made. Isn’t that weird? Maybe not…I think it is. I mean, I bake a lot, yet this is my first cobbler.
It won’t be my last. If I’d known they were this easy and delicious, I’d have been making them a whole heck of a lot more!
I really wanted my cobbler to be super cobble-y. I see a lot of cobblers with these thin, sort of saggy, unimpressive tops. I wanted mine to be golden, fluffy, delicious, and as impressive as all the fruit filling underneath.
So I topped it with scones.
Self. Jamming. Scones.
Summer Berry Almond Cobbler
Makes 1 9×13-inch cobbler
**You can use any berries you like in this recipe; just choose your favorites.
FOR THE TOPPING
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup (1 stick) cold butter, cut into 1/2 inch cubes
1 cup heavy cream, cold
1/4 teaspoon almond extract (you can add more, as desired, but this is a strong extract, so use sparingly)
FOR THE FILLING
1 pint raspberries
1 pint marionberries (or blackberries)
1 pint blueberries
1/2 cup granulated sugar, plus 2 tablespoons for dusting
4 teaspoons cornstarch
1 tablespoon lemon juice
To make the topping: Preheat oven to 400 degrees F.
Add the flour, sugar, baking powder, salt, and almonds to the bowl of a food processor. Pulse the ingredients 5 or 6 times to combine. Distribute the butter evenly over the top of the flour mixture and pulse another 5 or 6 times until the butter is cut to about pea sized. Pour in the heavy cream and pulse until the ingredients just come together as a dough, about 6 pulses. Pour the mixture onto a lightly floured surface, and lightly pull the loose pieces together to form a more cohesive dough.
To make the filling: In a mixing bowl, combine berries with sugar, cornstarch, and lemon juice. Stir gently to mix.
Assemble and bake: Spread berry mixture out on a 9×13 baking dish. Place handfuls of the scone dough evenly over the top of the fruit; leave a 1-inch border around the edge of the dish for spreading. Dust with the 2 tablespoons sugar. Set on a cookie sheet and bake for 30 to 40 minutes until the top is deep golden brown and the fruit juices are bubbling.
Cool for at least 15 minutes before serving.
Recipe by Darla