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Mixed Berry Cobbler With Vanilla Whipped Cream

Chef Nick Wisman

Chef Nick Wisman

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Mixed Berry Cobbler With Vanilla Whipped Cream

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With a flaky and crumbly crust on top, a semi-sweet filling, and a delicious vanilla bean whipped cream on top, this is the perfect summer dessert. You can use any type of berries that you personally love, especially those that are in season, making this recipe incredibly versatile.

Recipe

PRE TIME: 1 hr 13 min

COOKING TIME: 57 min

TOTAL TIME: 2 hr 10 min

4 SERVING

Ingredients:

ㅤ Raspberry Filling
2 Packages Raspberry
2 Packages Blueberries
1/4 cup Brown Sugar
1/2 tsp. Vanilla Extract
1/4 tsp. Ginger, Minced
1/4 tsp. Cinnamon Powder
1 large Lemon Zest
1/2 tsp. Salt
2 tbsp. Flour
1 Large Lemon, Juiced
ㅤ Topping
2 cup Flour
1/4 tsp. Salt
1/2 tsp. Baking Soda
2 tbsp. Brown Sugar
4 tbsp. Butter
1/3 cup Buttermilk
1 large Egg
1 tsp. Sugar
ㅤ ㅤWhipped Cream
1 Vanilla Bean
2 cup Heavy Cream
1/4 tsp. Salt
2 tbsp. Powdered Sugar

Directions:

For the Filling: Step 1

For the Filling: Step 1

1

In a large saucepan over medium-low heat, mix all the 【Raspberry Filling】(Except for lemon juice) ingredients and cook for 10-12 minutes.

For the Filling: Step 2

For the Filling: Step 2

2

Pour the mixture into a 9-in baking dish and add lemon juice, allow it to cool.

For the topping: Step 1

For the topping: Step 1

3

Preheat oven to 180°C / 350°F.

For the topping: Step 2

For the topping: Step 2

4

In a large bowl, mix flour, granulated sugar, baking powder and salt. Add the butter and using your fingertips, mix until crumbly.

For the topping: Step 3ㅤ

For the topping: Step 3ㅤ

5

Add the egg and ¼ cup buttermilk and mix until the dough begins to form.

For the topping: Step 4

For the topping: Step 4

6

With a large spoon, distribute the dough on top of the filling. It's ok if it does not completely cover the filling.

For the topping: Step 5

For the topping: Step 5

7

Brush the dough balls with the remaining buttermilk and sprinkle with sugar.

For the topping: Step 6

For the topping: Step 6

8

Bake for 45 minutes, rotating as needed until golden brown and the filling is bubbling. Cool slightly.

For the whipped cream: Step 1

For the whipped cream: Step 1

9

Split the vanilla bean and remove the seeds. Add to the heavy cream.

For the whipped cream: Step 2

For the whipped cream: Step 2

10

Mix lightly to combine and set aside, chilled, until ready for use.

For the whipped cream: Step 3

For the whipped cream: Step 3

11

Using a hand mixer, whisk or stand mixer, whip the heavy cream until it holds a peak when the whisk is lifted up.

For the whipped cream: Step 4

For the whipped cream: Step 4

12

Enjoy!