Cherry and Blueberry Cobbler
Cherry and Blueberry Cobbler
KEEP SCREEN ON
Yield: Makes 10-12 servings
Ingredients
Filling
6 tablespoons cornstarch3 tablespoons water
8 cups pitted cherries, fresh or thawed *
2 cups blueberries, fresh or thawed *
1 1/2 cups sugar
2 tablespoons lemon juice
2 tablespoons cointreau orange liqueur
1 1/2 teaspoons vanilla
1/4 teaspoon cinnamon
1 pinch nutmeg
Dough
1 cup cold unsalted butter, cut into tablespoons
1 1/2 cup flour
1/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup whole milk
3/4 teaspoon pure vanilla
Preparation Method
- Position oven rack to rack position 3. Preheat Wolf electric oven in BAKE at 350°F.
- In a small bowl, combine cornstarch and water. Set aside.
- Combine cherries, blueberries, sugar, lemon juice, orange liqueur, vanilla, cinnamon, and nutmeg in 6-qt stockpot. Place on Wolf cooktop over medium heat.
- Stir cornstarch mixture into the stockpot. Bring the mixture to a boil. Continue for 2 to 3 minutes, until thickened slightly.
- Pour mixture into a 13x9-inch baking dish and set aside.
- In a mixing bowl** using a pastry blender, work together cold butter, flour, cornmeal, sugar, baking powder and salt.
- Work the dough until the butter is evenly distributed and barely holds together. Mix in milk and vanilla using rubber scraper.
- Using two spoons drop 24 dollops of about 3 tablespoons dough on the cobbler.
- Place cobbler in the oven. Bake 25 minutes or until golden brown.
- Bake no longer than 35 minutes.
*If using frozen fruit, there can be excess liquid in the bottom of the dish. Pour off the extra liquid and store in the Sub-zero refrigerator to be eaten later with biscuits.
**A food processor with cutting blade can be used to combine the cobbler topping. Pulse the ingredients until well blended.