Friday, January 30, 2009

Mixed Berry Almond Cobbler

I've been wanting to make cobbler for a while now after I had this glorious piece of peach cobbler at The Gypsy Den. This weird hot-in-the-middle-of February weather has permitted an abundance of berries at my local markets and at a great price too! I've been pretty busy with school and stress from upcoming midterms, but this recipe was so easy and quick that I decided to give it a go ahead. 

I used a mixture of blueberries and boysenberries for my cobbler. But you could really try this recipe with tons of other types of fruit as well. I made a mini-cobbler just to make sure the recipe was blog worthy but I doubled the recipe for you all. 

My cobbler turned out really well. The crust was nice and moist and crispy on the edges. Truthfully though, I think it could have done with a little less almond flavor or even none at all, since it kind of overcame the light flavor of the berries, but the scent from the almond was heavenly. Why wait for summer for this beauty when you can have it all right now? Flaky crust, warm juicy berries, cold creamy ice cream all swirling on your taste-buds... are you drooling yet?

Mixed Berry Almond Cobbler
Yields: 4-6 servings
You can find the original here, which I tweaked slightly. 

1/4 cup sugar
2 tbsn. all purpose flour
4 cups mixed berries (I used boysenberries and blueberries)*
1 tbsn. vanilla extract
1 tbsn. lemon juice

1 cup all purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup whipping cream
1 egg
1 tsp. almond extract
3-4 tbsn. almond paste, crumbled (depending on your preference to almond flavor)

Preheat oven to 350 F. In a medium sized bowl, combine all of the ingredients for the berry mixture and toss well to coat. In another medium sized bowl, mix the flour, sugar, baking powder, and salt. Mix well. Next, add the whipping cream and almond extract, mix well but do not overmix! Next add the almond paste and incorporate well. Pour the berry mixture into a 9x9x2 inch pan, then pour the sticky dough mixture all along the top of the berries. If desired, you can add some crumbles of butter for some extra goodness. Pop into the oven until golden brown and bubbly, about 30-35 minutes. Serve with vanilla ice cream or freshly whipped cream and enjoy!

* Try to avoid strawberries because they tend to be too watery for cobblers and make it soggy.

Allll mine!