Red Berry Cobbler Recipe by Catherine Martin
Cooking Instructions 1 Preheat oven to 400 degrees F 2 Stir together flour, granulated sugar, 1/4 cup of the brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl 3 Add the butter and blend until mixture resembles coarse meal 4 Add buttermilk and stir with fork until dough forms 5 Divide dough into 12 pieces and pat each into a 2 inch biscuit. Bake on parchment paper until golden, about 15 minutes 6 Slice vanilla bean lengthwise, and scrape seeds inti medium bowl 7 Add vanilla bean, honey, lemon zest, and cornstarch. Set aside 8 Being red wine to a boil in medium saucepan over medium heat. Stir in honey lixture and reduce to simmer 9 Cook, stirring continuously, until mixture thickens, about 2 minutes 10 Stir in cherries, raspberries, and strawberries, and 1/2 cup brown sugar. Cook until sugar dissolves, another 3 minutes 11 Remove from heat. Remove and discard vanilla bean 12 Butter twelve 4-oz ramekins. Divide biscuits in half and evenly distribute half the biscuits in the bottom of each dish. 13 Spoon equal amounts of berry filling over biscuits and crumble remaining biscuits over the top. 14 Bake for 10-15 minutes, or until bubbling 15 Remove from oven and cool for 5 minutes. Dust tops with powdered sugar and serve immediately 1 Preheat oven to 400 degrees F 1 Preheat oven to 400 degrees F 2 Stir together flour, granulated sugar, 1/4 cup of the brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl 2 Stir together flour, granulated sugar, 1/4 cup of the brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon in a large bowl 3 Add the butter and blend until mixture resembles coarse meal 3 Add the butter and blend until mixture resembles coarse meal 4 Add buttermilk and stir with fork until dough forms 4 Add buttermilk and stir with fork until dough forms 5 Divide dough into 12 pieces and pat each into a 2 inch biscuit. Bake on parchment paper until golden, about 15 minutes 5 Divide dough into 12 pieces and pat each into a 2 inch biscuit. Bake on parchment paper until golden, about 15 minutes 6 Slice vanilla bean lengthwise, and scrape seeds inti medium bowl 6 Slice vanilla bean lengthwise, and scrape seeds inti medium bowl 7 Add vanilla bean, honey, lemon zest, and cornstarch. Set aside 7 Add vanilla bean, honey, lemon zest, and cornstarch. Set aside 8 Being red wine to a boil in medium saucepan over medium heat. Stir in honey lixture and reduce to simmer 8 Being red wine to a boil in medium saucepan over medium heat. Stir in honey lixture and reduce to simmer 9 Cook, stirring continuously, until mixture thickens, about 2 minutes 9 Cook, stirring continuously, until mixture thickens, about 2 minutes 10 Stir in cherries, raspberries, and strawberries, and 1/2 cup brown sugar. Cook until sugar dissolves, another 3 minutes 10 Stir in cherries, raspberries, and strawberries, and 1/2 cup brown sugar. Cook until sugar dissolves, another 3 minutes 11 Remove from heat. Remove and discard vanilla bean 11 Remove from heat. Remove and discard vanilla bean 12 Butter twelve 4-oz ramekins. Divide biscuits in half and evenly distribute half the biscuits in the bottom of each dish. 12 Butter twelve 4-oz ramekins. Divide biscuits in half and evenly distribute half the biscuits in the bottom of each dish. 13 Spoon equal amounts of berry filling over biscuits and crumble remaining biscuits over the top. 13 Spoon equal amounts of berry filling over biscuits and crumble remaining biscuits over the top. 14 Bake for 10-15 minutes, or until bubbling 14 Bake for 10-15 minutes, or until bubbling 15 Remove from oven and cool for 5 minutes. Dust tops with powdered sugar and serve immediately 15 Remove from oven and cool for 5 minutes. Dust tops with powdered sugar and serve immediately More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Frito Taco Bake Baked Mac and Cheese Mexican Casserole Crockpot Buffalo Chicken Strawberry and Mint Salad Easy Frito Taco Bake Baked Mac and Cheese Mexican Casserole Crockpot Buffalo Chicken Strawberry and Mint Salad Creamy lemon butter chicken Goji Berry and Ginger Tea Waffles Outback Honey Mustard Pico de Gallo Baked Mac and Cheese Stuffing Giardenera Polish Pork Loin Caldo de Res (Soup of Beef) Chicken of the Sea Simple Salmon Cakes Creamy lemon butter chicken Goji Berry and Ginger Tea Waffles Outback Honey Mustard Pico de Gallo Baked Mac and Cheese Stuffing Giardenera Polish Pork Loin Caldo de Res (Soup of Beef) Chicken of the Sea Simple Salmon Cakes