Apple-Blackberry Cobbler
BISCUIT DOUGH
- 2 cups unbleached white flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 tablespoons butter, chilled
- 1/2 cup plus 2 tablespoons buttermilk
- 3 cups blackberries
- 2 medium tart apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/4 cup honey
Instructions:
Fresh berries, peaches, and nectarines all work equally well in this recipe. Cobbler is best eaten the day it is prepared.
- Put flour, salt, baking powder, and baking soda in a large bowl. Stir to combine. Add butter in chunks, and cut in with a pastry blender or 2 knives. When dough is crumbly, stir in buttermilk, and mix until dough holds together.
- Turn out dough onto a floured surface and knead 10 to 12 times, no more. Return to bowl and let it set while fruit is prepared.
- Combine berries, apples, and lemon juice in a bowl.
- Place fruit mixture into an 8- or 9-inch baking dish. Drizzle honey over fruit.
- Roll biscuit dough 1/4-inch thick and slightly smaller than the diameter of your baking dish.
- Lay dough on the top of the fruit, leaving room for the fruit to bubble up. Slice through the dough with a sharp knife to make steam vents.
- Bake in a preheated 450° oven for 20 to 25 minutes. Cobbler is done when the biscuit dough is brown and the fruit is tender. Set cobbler on a rack to cool for at least 15 minutes before serving.
- May be served warm or at room temperature.