Tag Archive for sweets

Cooking 101: Easy Berry Cobbler

Cooking 101: Easy Berry Cobbler

This cobbler is made with raspberries, while the cobbler in the video is  made with blackberries. Blueberries, strawberries, peaches and other fruits can also be used.

 

My nephew Toby guest starred in the video for this recipe. He’s sixteen years old, and recently learned how to make eggs and toast, so in the very strictest sense he’s not a complete beginner at cooking, but he is very close. (He’s a brilliant absent minded professor type who could solve for x in his sleep, but didn’t learn how to turn on the stove until he was ten. Also, as you will notice when you watch the video, he’s very funny and makes me laugh a lot.)

I’m going to be posting a few recipes that are very simple for new cooks to learn, and I wanted to have a true novice cook use the recipes to make sure that I didn’t skip over anything in the instructions because it seemed ‘obvious’ to me. If I did miss anything, or you have any questions, feel free to leave a comment or e-mail me at gbfoodrocks@gmail.com and I’ll do my best to answer any questions you have. (That goes for any of my recipes, in fact.)

This particular recipe is pretty adaptable to different types of flours and sugars (though I haven’t tried gluten free flours) so you can make it with healthy ingredients (whole wheat pastry flour aka white wheat flour and turbinado sugar) or ingredients found in typical kitchens (white flour and white sugar). I wouldn’t recommend using a hard red whole wheat flour, as it will have the typical whole wheat flavor and texture drawbacks, but it would probably do in a pinch if that’s all you have.

Healthiness Rating: Healthy to Kinda Healthy

This cobbler could qualify as completely healthy if you choose to use whole wheat flour and turbinado sugar. If you use white flour and white sugar it’s not going to have a whole lot going for it in terms of nutrition.

Yumminess Rating: Yummy

It’s a really good basic cobbler. My version is heavy on the cobbler, but if you prefer it heavy on the fruit, just double the amount of fruit used.

Easy Berry Cobbler

based on this recipe

4 TBSP butter

3/4 cup white whole wheat flour (aka whole wheat pastry flour) OR unbleached all purpose flour

3/4 cup turbinado sugar OR white sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

6 oz package berries of choice (or 1 cup of sliced fruit such as peaches)

Fresh or frozen fruit works fine in this recipe. If using fresh fruit, rinse the berries and leave to drain dry, or prepare the fruit (remove seeds or pits, slice, etc).

Preheat the oven to 350 degrees.

Put the butter in a 8×8 square baking dish and put it in oven to melt.

Mix the flour, sugar, baking powder and salt. (Note for beginners: This is an important step, so make sure the ingredients are thoroughly combined and you don’t see any patches or lumps of seperate ingredients.)

Add the milk. (Note for beginners: Stir briefly, then scrape along the bottom of the bowl to make sure you don’t have any pockets of flour mixture that haven’t been stirred in. Do NOT overmix. As soon as the batter is smooth and all the flour is incorporated, stop stirring.)

Remove pan with melted butter from the oven. Pour the batter into the pan.

Sprinkle the fruit across the top of the batter. Return the pan the oven and set a timer for 50 minutes.

After 50 minutes, remove the pan from the oven. If a toothpick inserted into the middle comes out clean, the cobbler is done. (Note for beginners: ‘Clean’ in this case means that there’s no gummy or liquidy batter sticking to the toothpick. You may get fruit juices or even a dry crumb or two stuck to the toothpick, but if the toothpick is coated in crumbs or other signs of uncooked batter, the cobbler needs to back in the oven for five or ten more minutes.)