Ozark Berry Cobbler

Ozark Berry Cobbler

Ozark cooks fill this cobbler with any kind of fruit they have on hand. This version sandwiches juicy berries between the streusel top and pastry.

recipe and photo from Midwest Living

• 2 cups all-purpose flour                         
• 1/2 teaspoon salt
• 2/3 cup butter
• 6 -7 tablespoons cold water
• 1 cup granulated sugar
• 1/4 cup quick-cooking tapioca
• 3 tablespoons all-purpose flour
• 6 cups fresh or frozen blackberries
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup butter
• Whipped cream (optional)
• 6 blackberries (optional)
• Fresh mint sprigs (optional)

directions

1. For pastry, stir together the 2 cups flour and the salt. Using a pastry blender, cut in the 2/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork and push to side of bowl. Repeat until all is moistened.
2. Divide dough into 6 portions. Form each portion into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll each portion of dough to an 8-inch circle.
3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 individual pie pans. Ease pastry into baking containers, being careful not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold under extra pastry. Crimp the edge as you like. Place baking containers on a baking sheet.
4. For filling, in a large bowl, stir together granulated sugar, tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let mixture stand 15 to 30 minutes or until berries are partially thawed, but still icy. Transfer berry mixture to the pastry-lined baking containers.
5. For topping, in a medium bowl, combine the 1 cup flour, the brown sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about 35 minutes or until pastry is golden. Cool slightly on a wire rack. Serve warm. Dollop with whipped cream and garnish each with a berry and mint, if you like. Makes 6 servings.

nutrition facts

(Ozark Berry Cobbler)

Servings Per Recipe 6, cal. (kcal) 817, carb. (g) 119, chol. (mg) 96, Fat, total (g) 37, sodium (mg) 546

Martha Stewart's Peach Blueberry Cobbler

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Click here to be taken to this recipe on her site. I'd suggest you bookmark her and visit often.

Serves 8 to 10 .

• 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 cups)
• 1 cup blueberries, (about 1/2 pint)
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons packed light-brown sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated, peeled fresh ginger
• Salt
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
• 1 vanilla bean, halved lengthwise
• 1 cup plus 2 tablespoons heavy cream, plus more for brushing
• Sanding sugar, for sprinkling

1. Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
2. Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.
3. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.
4. Place a parchment-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.