We have moved out of our downtown Edmonton apartment/condo, as mentioned in a recent post, and we are now in Regina, Saskatchewan. The plan was to stop here for a few weeks, as S would be working out of this location for a bit, then continue 'Eastbound And Down' home to New England. Weeellllll, we're gunna need a bigger boat...meaning: we are going to be here a little bit longer. Our cross-country road trip is now postponed until mid-September.
In the meantime, S's employer is putting us up in a furnished rental home. Furnished, meaning a bed, couch, TV, linens, towels, etc.....but the extreme bare essentials in the kitchen area, as many working, corporate housing-type people don't have the time to cook, bake, etc....or, don't normally show up with their spouse (me) and family of 3 fur kids (technically 2 fur, 1 feathered).
So when I decided to make these cobblers, I realized that we did not have any baking dishes, or pans, of any kind! Gah!! Then I took a breath..... no biggie, hence the cereal bowls and coffee mugs. Instead of one big 10-inch cobbler, I made several smaller ones.
For our dinner party, I stuffed everybody full of beer, wine, cheese, crackers, hummus, crudites, salad, bread, chicken parmesan, and spaghetti with marinara. After all this worry about how/what, to make for dessert, there was NO room for dessert. No room! Until the next morning; Bluespberry Cobblers: a great way to start your day, the day after a glutenous dinner party.
I used whipped cream in the can to top these, and I must admit, Duke and Notch always get a tiny bit. They come running when they hear the ssshhhhhhhhh of the whipped cream dispensing, and then they get a dab from my finger, because they come running. I'm not sure who's more trained, me or them. I'll let you decide.
Print THIS Recipe!
makes 10 servings
2 - 12 ounce packages fresh blueberries (2 pints)
3 - 6 ounce packages of fresh raspberries (1 1/2 pints)
3/4 cup granulated sugar, divided
2 TBS lime juice
1 TBS cornstarch
1 cup flour
1 cup cornmeal
2 TBS baking powder
6 TBS cold/frozen butter
1 egg, beaten
1/2 cup milk
1tsp vanilla extract
pinch of salt
sweetened whipped cream for serving
**This can be made in individual serving-sized cups, a 10" round pan, or a 9"x 9" square pan.
Preheat oven to 350 degrees. Grease baking dish(es)
In a large bowl, combine berries with lime juice, cornstarch, and 1/4 cup of sugar. Toss to combine, let sit for 10-15 minutes.
In a small bowl, whisk egg, milk and vanilla extract, set aside.
In another separate bowl, whisk flour, cornmeal, baking powder, and a pinch of salt. Cut the butter into small pieces, or grate it on the largest side of a kitchen grater (butter must be very cold, almost frozen if grating). Work the cold butter into the dry ingredients, taking care not to overwork and melt the butter pieces if using your fingers. Pour egg mixture over flour/butter mixture and stir until just combined, folding the batter for the last few turns - the batter will be thick.
Divide/spoon berries into baking pan(s), top with spoonfuls of batter. Sprinkle with a few pinches additional sugar on to (optional).
Bake until the berries start to bubble and the batter turns golden around the edges. For the individual serving-sized cups this is achieved in 25-30 minutes, for a 10" round, or a 9"x9" pan this is achieved in 35-45 minutes.
Allow the cobbler(s) to cool at least 15 minutes before serving. I recommended serving these slightly warm with a few dollops, or squirts, of sweetened whipped cream.
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