Cobbler

Source: from The All New All Purpose Joy of Cooking, 1997 p. 895

Ingredients:

1 ? cups all-purpose flour 2 Tablespoons sugar 1 ½ teaspoon baking powder ½ teaspoon salt 5 Tablespoons cold unsalted butter, cut into small pieces ? cup heavy cream or ½ cup milk

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Instructions:

In a bowl whist together flour, sugar, baking powder and salt. Add butter pieces. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse bread crumbs. Add the cream and mix with a wooden spoon, rubber spatula or fork only until the dough comes together and can be rolled or patted. Gently knead the dough in the bowl 5 to 10 times if needed, turning and pressing any loose pieces into the dough. Dust the dough with a little flour, ten roll or pat the dough with your hands into the shape of the top of the baking dish, between ¼ and ½ inch thick. Cut the dough into circles, squares, rectangles, or pie wedges into 1-inch strips for a lattice or trim the edges and leave it whole. You may also gently roll small pieces of the dough into balls, flatten each one slightly and p[lace on the fruit. If making a lattice, arrange the strips in opposite directions, weaving them if you like. If leaving the dough whole, cut 3 small holes for steam vents. Place the biscuit dough on the prepared fruit. Lightly brush the top with 1 to 2 Tablespoons melted butter, cream milk or lightly beaten egg and sprinkle with about 1 Tablespoon sugar. For Sour Cream Biscuit Dough. Prepare the same as above substituting a mixture of ¾ teaspoon baking powder and ¼ teaspoon baking soda for the baking powder and a mixture of ½ cup sour cream and ¼ cup heavy cream for the heavy crream or milk. Whisk the creams together before adding to the flour mixture. Blackberry (couldn’t find specific directions so adapted a blueberry recipe) 1 package frozen blackberries (put in frozen). Toss with 2 Tablespoons sugar and 2 Tablespoons cornstarch or flour.

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Cobble, cobble, placed on 2/2/2011 by Mikie