Thursday, January 18, 2018

In a week of baking...Blueberry-Raspberry Cobbler

Can we talk about how I have been wanting to make cinnamon rolls since May?  That I have been standing in my own way and making up excuses for 8 months. 8 MONTHS!  Until this week when I finally made them.

Sometimes I am truly my own worst enemy when it comes to procrastinating about non-work things. I am just going to put it out there, but I am going to finish my kitchen tabletop soon!  I mean...I only started working on it 5 years ago...since then it has been covered with one table cloth or another.  Oops!

In all seriousness though there are definitely things I drag my feet on when it comes to my personal "to do" list.  Which is funny when my job requires almost everything be done on a deadline constantly.  And by constantly, I mean I used to work off a 20 week work plan, and in my new roll I created my own work plan so I knew what needed to happen and when.  I have been trying to get more organized in my personal life though.  I even bought a planner, and am trying to be a better meal planner now that my office isn't right next to a grocery story.  I have also been trying to get more done on weeknights, including cleaning and baking.  But so as to not set myself up for failure, I also completely understand that sometimes you just need to make dinner and then hangout on the couch and do nothing.  This week I have been pretty good though, and without having to run to the store pulled together this super easy and delicious blueberry-raspberry cobbler.  It turned out exactly as I hoped it would, and will be making this again soon!

Blueberries and raspberries ready and into the oven.

Prep the dough while the berries are in the oven.  FYI my mastery blender is one of my new favorite kitchen tools, especially for biscuits. 

Into the oven!

Blueberry-Raspberry Cobbler: (recipe modified from
3/4 to 1 cup, plus 1 teaspoon packed dark brown sugar for the top of the dough round (depending on sweetness of berries)
2 1/2 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 cups mixed blueberries 
1 cup raspberries
2 cups all-purpose flour
2 teaspoons baking powder
Rounded 1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup skim milk

1.  Preheat oven to 425°F with rack in middle.

Stir together 3/4 to 1 cup brown sugar, cornstarch, ground ginger and cinnamon in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.

3.  Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.

4.  Remove baking dish from oven and drop 12 mounds of dough onto hot berries.  Sprinkle the remains brown sugar over the dough.  Bake cobbler until topping is golden, 25 to 30 minutes.  Cool to warm, about 30 minutes, serve and Enjoy!

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