Sunday, July 7, 2013

July Secret Recipe Club...Featuring Mixed Berry Cobbler from Dancing Veggies

It's that time again...time to share another fabulous recipe for Secret Recipe Club. For July, I was assigned Dancing Veggies...a blog with a great mix of veg-friendly recipes and baked goods. I had a great time reading through Amanda's blog and looking over her wide array of recipes. Since Michael is an avowed carnivore, I decided that a sweet treat would be the best way to go this month. Since berries are in season...and we've never met a cobbler that we didn't like? I knew I found just what I was looking for with her gorgeous Mixed Berry Cobbler. Chock full of Summer berries and featuring a cake-like cobber layer, this dessert was right up my alley.

I made a few tweaks to Amanda's recipe to suit our tastes. First off, I halved the recipe since there's just two of us at Casa Garcia. I also added a bit of vanilla bean paste to the berries, vanilla bean paste and a dash of cinnamon to the cobbler base, and a sprinkle of cinnamon sugar to the top of the cobbler during the last 5 minutes of baking. I love the flavor that cinnamon and vanilla add to most baked goods. This cobbler was assembled and ready for the oven in about 20 minutes, then the over did the rest of the work. Aren't the colors of this cobbler gorgeous?!?!?

Mixed Berry Cobbler
adapted from Dancing Veggies

Step 1: Preheat oven to 375. Add half a stick of butter to an 8x8 pan and place in the oven to melt. While the butter melts, prep the rest of the ingredients. Add the following to a mixing bowl: 1/2 cup blueberries, 3/4 cup blackberries (cut in half), 1/2 cup raspberries, and 3/4 cup strawberries (quartered), 1/3 cup sugar and 1 tsp. vanilla or vanilla bean paste. Stir well to combine.

Step 2: Add the following ingredients to a large measuring cup: 1/2 cup AP flour, 1 tsp. baking powder, 1/2 cup sugar, 1 tsp. cinnamon, 1 tsp. vanilla bean paste, and 1/2 cup of milk. Whisk well to combine. The mixture will look about the consistency of pancake batter. Set aside.

Step 3: Remove pan from oven carefully -- it's hot! Pour the batter evenly into the hot pan. Sprinkle the reserved berries on top of the batter. Bake until golden-brown and the berry juices are bubble -- approximately 25-3o minutes. Before the last 5 minutes of baking, sprinkle the top of the cobbler with a mixture of 2 tbs. sugar and 1 tsp. cinnamon. [Note: I turned the pan around in the oven halfway through baking to ensure even cooking.] 

Step 4: Remove the cobbler from the oven and let cool for 5-10 minutes before serving. This allows the juices from the berries to firm up and reabsorb into the cobbler crust. Serve as is...or with a big scoop of Blue Bell Homemade Vanilla ice cream.

Wow...this is great cobbler! The edges are a bit crispy, and the inside is tender and cake-like. It's not overly sweet, and the combination of berries works really nicely together. We really enjoyed the background warmth that the cinnamon and vanilla provided to the overall flavor. This one's a keeper...and I can see using all kinds of great fruit combos with this cake-like cobbler base. Peach and raspberry...or maybe apple...perhaps? I hope you'll check out all of the great recipes that my fellow Group A Secret Recipe Club friends are featuring today. To do so, click on one of the pictures below. 

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