There is a world of baked fruit desserts with names like betty, crisp, gump, slump, buckle, cobbler and more. They are variations on a theme, each distinct and delicious. The names arose from either the origins of the dish, but also from the style of cooking.
A cobbler is a baked fruit dish with batter or biscuit on top in small patches resembling cobblestones. The top of the fruit surface is not entirely covered, and the fruit is allowed to peek out. When it cooks, the biscuit browns in patches on top, and the fruit syrups concentrate as they are allowed to evaporate.
This is a lovely cobbler, fresh and light. For the strawberries and blueberries, you can use a mix of other berries of your choice, including raspberries, blackberries or others that are barely cooked and have a freshness to them. The syrup from the fruit maceration is hot and has concentrated to a lovely sweetness with the lime. The touch of whipped cream is a lovely add-on to the creaminess, balancing the freshness of the fruit. Of course you can serve ice cream with this dish too. This light dish is perfect for highlighting the fruit and is best served after a heavy dinner.
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Ingredients:
2 pints strawberries, hulled and cut into halves or quarters depending on size
1 pint blueberries
3 tablespoons sugar
Zest of 2 limes
Juice of 2 limes
1 cup all-purpose flour
1/4 cup butter at room temperature
4 tablespoons sugar
1 teaspoon baking soda
A pinch of salt
1/4-1/3 cup milk
2 cups cream
3 tablespoons superfine sugar
Mix the berries with the sugar and lime for 1 hour. Let them macerate in the fridge for at least 1 hour.
Mix the flour, butter, sugar, baking soda, and salt with your hands until you have a dense granular pebble. They should be greasy and rich. Add just enough milk to make a dry dough.
Add the berries to an oven-safe dish, a large 9 X( dish or individual ramekins. Roll out the dough into a thin sheet and cut a layer for the top of the cobbler. Lay it down and press down a bit. Using a fork, pierce some holes on the top of the dough through to the fruit.
Heat the oven to 425 ° F.
Bake the cobbler for 8-12 minutes until the top is a lovely gold colour and the insides are bubbling. Remove it and let it sit for 4 minutes.
Whip the cream with a hand blender to soft peaks. Add the sugar and whip till thickened.
Serve hot with a massive dollop of whipped cream.
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