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Thursday, April 22,2010

Blackberry Strawberry Cobbler with Almond Whipped Cream

By Danette Randall

Well, I’ve said it before and I’ll say it again: Let them eat cobbler.

OK, never have I said that, and the expression is, “Let them eat cake.”

But I figured Marie Antoinette coined that phrased so long ago, perhaps a change was sure to come, and why shouldn’t it be me?

This train of thought was inspired by the dessert this week: Blackberry Strawberry Cobbler with Almond Whipped Cream.

Yes, I love the cobbler; I think it can match the pie, fork-to-fork. It is such a simple dessert with so much bang for your buck. Bowl, oven, mouth — and that’s all she wrote, or he wrote, if you are trying to keep score.

I love how cobbler conjures up memories of fireplaces, coziness and comfort, and really, cobblers are most popular in the warmer weather when berries are widely available and we imagine cobblers in the window sills of houses.

Now that my precious Boulder Farmers’ Market is back in action, my berries are going to be just that much better, making my cobblers just that much better.

I always love the homemade whipped cream, and adding a bit of pure almond extract to the whipped cream adds that “wow” factor. Can you tell I bake for a living? Whipped cream gives me a “wow” factor. I seriously need to get out more. Perhaps someone will invite me over. I come bearing desserts, and I’m not a picky eater.

Or maybe I’m not a picky drinker, and that leads to not being a picky anything. See, I’m fun — just ask Clay Fong.

OK, make the cobbler, and you, too, will take on the new phrase “Let them eat cobbler.”

Now follow the directions, put some love into it, and invite me over when it’s done.

Whipped cream gives me a ‘wow’ factor. I seriously need to get out more.

Strawberry Blackberry Cobbler with Almond Whipped Cream

3/4 cup flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
3 tbsp. unsalted butter (cut into pieces)
1/4 cup milk
1 cup blackberries
1 1/2 cups strawberries (about 13-14 cut up)
1/4 cup sugar
1 tbsp. flour
1 1/2 tsp. lemon juice

Preheat oven to 350 degrees.

In large bowl, toss the flour, sugar, baking powder, salt and cinnamon. Cut in butter with dry ingredients until mixture resembles crumbs. Add milk to the crumbs and mix with fork until a sticky batter forms. Set aside.

In medium bowl, toss together blackberries, strawberries, sugar, flour and lemon juice. Place fruit filling in 9-inch pie plate. Drop mounds of dough on top of fruit and gently spread.

Bake for 25-30 minutes until top is golden brown and fruit is bubbling. Almond Whipped Cream 1 cup heavy whipping cream 2 tbsp. powdered sugar 1/2 tsp. almond extract (more if you like a heavy almond flavor) Beat in chilled bowl until stiff peaks form. Scoop out some cobbler and dollop some whipped cream on top. Garnish with sliced almonds if desired. Enjoy!

Note: If you double the recipe, bake in 13-by-9-inch baking pan.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

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Whipped cream gives me a “wow” factor. I seriously need to get out more. Perhaps someone will invite me over. carders forum

 

 
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