This cobbler shows how to reduce the amount of butter used in the topping by replacing part of it with buttermilk and other lean ingredients. Halving instead of slicing the strawberries keeps them from turning mushy in the filling.
makes 6 servings
Canola-oil spray 2 teaspoons baking powder
2 cups (8 oz/250 g) blueberries 1∕4 teaspoon baking soda
4 cups (1 lb/500 g) raspberries 1∕2 teaspoon sea salt
4 cups (1 lb/500 g) strawberries, 3 tablespoons unsalted butter, hulled and halved lengthwise at room temperature
1∕4 cup (21∕2 oz/75 g) raspberry jam 1∕3 cup (3 oz/90 g) sugar
1 tablespoon instant tapioca 1∕3 cup (3 fl oz/80 ml) nonfat buttermilk
1∕2 cup (21∕2 oz/75 g) whole-wheat flour
1∕2 cup (21∕2 oz/75 g) unbleached all-purpose flour
Preheat the oven to 350°F (180°C). Coat an 8-inch (20-cm) square nonreactive metal pan or ceramic baking dish lightly with the canola-oil spray. (Do not use a glass dish for this recipe.)
To make the filling, in a bowl, combine the blueberries, raspberries, strawberries, jam, and tapioca. Using a rubber spatula, stir gently to coat the berries with the jam. Spread the fruit in an even layer in the prepared pan.
To make the topping, in a bowl, whisk together the flours, baking powder, baking soda, and salt. In a bowl, using a handheld mixer, beat together the butter and sugar on high speed until fluffy and pale, about 3 minutes. Reduce the speed to medium and beat in about half of the buttermilk. Add about half of the dry ingredients and beat until almost combined. Beat in the remaining buttermilk. Add the remaining dry ingredients and beat until a thick, sticky batter forms. Do not overmix.
Drop the batter by heaping spoonfuls over the fruit. Spread it as evenly as possible, using the back of the spoon. Some of the fruit will be exposed.
Bake the cobbler until the crust is deep golden brown and the fruit juices bubble up around the edges and through any cracks, about 40 minutes. Transfer to a wire rack and let cool to lukewarm before serving. Scoop the cobbler from the dish onto dessert plates and serve.
This recipe appears courtesy of the “Superfoods Cookbook“, by Dana Jacobi, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2013).
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