Page 40 - Baking

BLACK & BLUEBERRY COBBLER

MAKES 8 TO 10 SERVINGS

Filling: 1. Preheat oven to 350°.
¼ cup cornstarch
¼ cup cold water 2. For filling: In a small bowl, whisk together cornstarch and ¼ cup water.
2 cups fresh or frozen blueberries Set aside.
2 cups fresh or frozen blackberries
1 cup granulated sugar 3. In a large saucepan, bring blueberries, blackberries, granulated sugar,
1 tablespoon fresh lemon juice and lemon juice to a boil over medium heat, stirring occasionally, until sugar
is dissolved. Whisk in cornstarch mixture; cook, stirring occasionally, until
Cream Cheese Biscuit Topping: mixture has thickened, about 3 minutes. Pour into a 12x8-inch oval
2½ cups all-purpose flour baking dish.
2 tablespoons granulated sugar
2 teaspoons baking powder 4. For biscuit topping: In a large bowl, whisk together flour, granulated
½ teaspoon salt sugar, baking powder, and salt. Using a pastry blender, cut in cold butter
½ cup cold unsalted butter, cubed until mixture is crumbly. Stir in cream cheese and cream until a dough
1 (3-ounce) package cream cheese, forms. Gently knead 3 to 4 times until dough comes together.
soft ened
1 cup heavy whipping cream 5. Turn out dough onto a lightly floured surface, and pat to ½-inch thickness.
1 large egg Using a 2½-inch round cutter, cut dough, and place on top of filling. In a
1 tablespoon water small bowl, whisk together egg and 1 tablespoon water. Brush egg wash
3 tablespoons turbinado sugar onto top of biscuits; sprinkle with turbinado sugar.

6. Bake until biscuits are golden brown and filling is bubbly, about
30 minutes.

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