Wine & Dine: Apple Blackberry Cobbler

Wine & Dine: Apple Blackberry Cobbler

Summer is here! This week, Kris Allen pairs a couple of summer favorites. A bottle of Tomasello Apple Wine and a recipe for Apple Blackberry Cobbler
Apple and Blackberry Cobbler

1 cup all purpose flour
2 tablespoons sugar
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch fresh grated nutmeg or 1/4 teaspoon bottled
3 tablespoons unsalted butter, cold and cut into bits
5 to 6 tablespoons milk
2 medium cooking apples, such as Granny Smith,peeled, cored and cut into bite size pieces
1 pint raspberries
2 tablespoons water
5 tablespoons sugar, divided
1/4 teaspoon cinnamon
1 tablespoon all purpose flour
milk for glazing

Pulse the flour, sugar, Clabber Girl Baking Powder, baking soda, salt and nutmeg in a food processor. Add the butter and pulse a few times till the
mixture looks crumbly. Pour in the milk and pulse, just till it pulls together. Knead a few times on a floured surface, flatten into a disc, wrap in plastic and refrigerate for about an hour or overnight.
Pre-heat the oven to 375°F.

Toss the apples, berries, water, 3 tablespoons of the sugar, cinnamon and flour till mixed. Place in the baking dish. Roll the refrigerated dough, or pat with your hand, to a 1/4 inch thickness. Cut into 6 or 8 circles, or make fanciful shapes and place over the fruit. Brush with milk and sprinkle with the remaining 2 tablespoons of sugar. Bake for about 25 to 30 minutes, until the biscuits are golden brown and the fruit looks thickened and bubbly.

Page: [[$index + 1]]
comments powered by Disqus