From the kitchen of One Perfect Bite...This recipe is one that everyone claims to be their own. It's often called shiny topped cobbler and I first found it called by that name in The Pittsburgh Post Gazette. It then moved uptown for an appearance in Wine Country Living where it had become Mixed Berry Cobbler, a dessert considered to be worthy of ending a holiday feast. Whatever you call it, I can assure you it is really, really good and amazingly easy to prepare. Follow directions to a tee, even when they seem counter intuitive, and you'll have no problems. Contrary to popular belief, you may use fresh or frozen fruit to make the cobbler and you are not limited to berries. Any soft fruit may be used. I used a bag of frozen mixed berries from a local warehouse store to make the version I'm featuring today. If you don't have this recipe, let me assure you it's a treasure to have on hand when seasonal fruits ripen. If you already have the recipe, consider let this as a reminder of how very good this cobbler is.
Shiny Top Cobbler...from the kitchen of One Perfect Bite first seen in The Pittsburgh Post Gazette
For the filling:
5 cups whole mixed berries or soft fruit, fresh or frozen
2 cups flour
1-1/2 cups sugar
2 teaspoons baking powder
1 cup buttermilk
1/3 cup melted butter
For the topping:
1-1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon salt
1 cup boiling water
1) Preheat oven to 350 degrees. Coat bottom and sides of a 9- by 13-inch baking dish with nonstick spray. Make an even layer of berries in the bottom of the dish.
2) Mix flour, sugar, baking powder, milk and butter and blend into a batter. Spread batter evenly over the fruit. The batter will be thick.
3) Mix sugar, salt and cornstarch together and sprinkle over batter. Pour boiling water evenly over the sugar and cornstarch mixture. Do not mix.
4) Place baking dish in hot oven. Bake for one hour. For an extra-crusty top, switch the oven from baking to broiling at the end of cooking time and finish cobbler with a minute or so under the broiler.
6) Serve in shallow bowls with vanilla ice cream or whipped cream. Yield: 8 servings. Makes 8 servings
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