Berries are my favorite fruit group, and I revel in the plentiful, reasonably-priced fresh berries that are available in the summer months. Last year I had a huge stash of blueberries and blackberries in my fridge and realized that I wasn't going to be able to use them all before an out of town trip. I put them all in a 2 gallon zipper freezer bag and spread them out as much as my freezer allowed, and they froze beautifully. I figured that I could bake with them in the cold winter months when berries are sparse, imported from miles and miles away, and expensive. But you know what? I was busy over the cool weather months with apples and citrus and didn't really use my frozen berries. So I was glad when I saw Dorie's Mixed Berry Cobbler on the list of recipes that I had not yet baked from Dorie Greenspan's book, Baking From My Home to Yours. It was the perfect time to use up some of that bounty from the freezer before this summer's berries were in full swing.
- You can find the recipe on the original host blog, Sweet Life Kitchen.
- I used the optional black pepper in the fruit mixture, and lots of lime zest. Taking a cue from some previous Dorie fruit recipes, I also added a pinch of ginger.
- The topping is made with a biscuit method but it is then rolled out and applied like a pie crust. Because I used a deep baking dish rather than a pie pan but a deeper baking dish, I just tucked the circle of dough down on top of the berries.
- I was worried about my topping because it wouldn't hold together; it was extremely dry and crumbly. I squished it together as best I could, put it in the oven and crossed my fingers.
- The cobbler baked up golden on the outside and soft in the middle. The berries had just the right amount of juiciness.
I served this just from the oven to my book group. This dessert was a runaway hit with the group members. The warm soft center of the biscuit topping was almost creamy, and combined perfectly with the berries and a bit of cold whipped cream. One of my testers said, "This is a recipe I have GOT to have!" and she was very pleased to hear that it was a Dorie recipe, since she owns the book. My only quibble is that the topping-to-berries was too high. Next time I make this, I will use more berries.