Mixed Berry Cobbler
Makes 10 to 12 servings
Who can resist a cobbler, hot from the oven, and brimming with the freshest, most perfect berries at the market? Not I, especially when it's made with an out-of-the ordinary, peppery-sweet dough.
Find this recipe and more in Chef Paul Prudhomme's Kitchen Expedition.
2 cups fresh blueberries
2 cups fresh strawberries, stemmed and quartered
1 cup fresh raspberries
2 small fresh apricots, or
1 small fresh peach, peeled, pitted, and thinly sliced
1 1/4 cups sugar, in all
2 tablespoons vanilla, in all
2 cups all-purpose flour
1 teaspoon ground dried Anaheim chile peppers
1 teaspoon ground dried New Mexico chile peppers
½ teaspoon ground dried árbol chile peppers
1/2 teaspoon ground cinnamon
1 teaspoon cream of tartar
2 teaspoons baking soda
8 tablespoons (1 stick) unsalted butter, melted
½ cup unflavored yogurt
1¼ cups milk
how to prepare
Preheat the oven to 350°
Combine the blueberries, strawberries, raspberries, and sliced apricots or peach in a 9-inch by 13-inch casserole dish or baking pan. Sprinkle ½ cup of the sugar evenly over the berries, then sprinkle 1 tablespoon of the vanilla over them.
In a food processor place the remaining ¾ cup of the sugar, the flour, dried ground chiles, cinnamon, cream of tartar, and the baking soda. Process just until the dry ingredients are combined, about 30 seconds. Add the remaining 1 tablespoon of the vanilla, the butter, yogurt, and milk, and process just until all the ingredients are thoroughly combined to make a batter. For the best texture, be careful not to overmix. Spread the batter evenly over the berries and bake until the top is browned and firm, about 30 minutes. Serve hot or at room temperature.