ChezCindy: Summer Berry Cobbler

 

This recipe for Summer Berry Cobbler should come with a warning that it is so delicious, it is difficult to stop eating.  The golden color and crumble texture of the biscuit topping comes from using fresh corn grated from the cob into the biscuit mix.  Not such a far stretch when making old fashioned cornbread or corn cakes.  And it works really well with this summer fruit cobbler.  I fell in love at first bite.

I used a mix of blueberries and blackberries in this recipe.  It would also be delicious with fresh peaches, plums, or a mix of stone fruit and berries.  The back note of corn complements the sweet fruit.  Not really noticeable since the recipe uses cornmeal and the corn is finely grated directly from the cob, milk corn and kernels, used in place of cream for the biscuit crumble.  The cobbler is best served warm the day it is made but is still really great on day two.    

 Summer Mixed Berry Cobbler  

1-pound fresh blueberries

1-pound fresh blackberries

1 cup granulated sugar, divided  

1 1/2 cups all-purpose flour, divided

2 tablespoons fresh lemon juice

1 teaspoon sea salt, divided

2 large ears yellow sweet corn

4 tablespoons cold unsalted butter, plus more for greasing the pan

1/3 cup finely ground yellow cornmeal

1 1/4 teaspoons baking powder

2 tablespoons heavy cream 

1 heaping tablespoon turbinado sugar

Preheat the oven to 375 degrees.  Grease a 9"x9" square baking dish with butter. Set aside.

In a medium size mixing bowl, add in the berries plus 2/3 cup granulated sugar, 1/4 cup flour, the lemon juice, and 1/4 teaspoon salt.  Stir to combine, setting aside.  

Using the large holes on a box grater, grate the corn from the cobs into a large bowl to collect the grated corn and the corn milk.  Discard the corn cobs.  Transfer the corn mixture to a liquid measuring cup to equal 3/4 cup.  If the mixture is a bit less, add in heavy cream.  Set aside.  

To make the biscuit crumble mixture, cut the butter into small cubes.  In a large mixing bowl, add the remaining 1 1/4 cups flour, remaining 1/3 cup granulated sugar, cornmeal, baking powder, and remaining 3/4 teaspoon salt.  Whisk to combine.  Add in the cubed butter, tossing it in the flour using your fingertips to coat each cube in the flour mixture.  Pressing the cubes of butter between your index finger and thumb, smash the butter cubes into the flour.  Continue this process until the butter has combined with the flour smashed into tiny pieces the size of pearls.  

Slowly pour the grated corn over the flour mixture, using your fingers to gently combine the corn with the flour into a crumbly dough.  Squeeze clumps of dough together, placing the clumps on top of the fruit, looking somewhat like biscuits but cobbled together.  Using a pastry brush, dab the cream onto the top of the biscuit crumble.  Sprinkle the turbinado sugar evenly over the topping.  

Place the baking dish onto a sheet pan lined with parchment paper to catch any potential over-flow of fruit.  Transfer to the oven, baking for 35-40 minutes until the fruit is bubbling through the biscuit crumble and the top is golden brown.  Allow to cool for 10 minutes before serving warm.