Yesterday we launched a series by offering two spring recipes, starting with dessert first. Scroll down to see adorable Bunny Biscuits from the Captain’s House Inn and Kim’s Heritage Cupcakes from the Deerfield Inn.
Today Rosemary Chiariello, Chef and co-owner of the Gateways Inn has shared a recipe and photo how-to for creationg a Berry Cobbler. Read on for step by step instructions.
BERRY COBBLER from Gateways Inn
5 Cups of Berries- Blackberry, Blueberry or a mixture
1/ 2 Cup Sugar + 2 Tablespoons
2 Tablespoons Quick-Cook Tapioca
1 ½ Stick Unsalted Butter
1 ½ Cup All Purpose Flour
2 teaspoons Baking Powder
¼ teaspoon salt
½ Cup Milk
1 Large Egg
1). Mix together the berries, the ½ cup sugar, & tapioca. Set aside for 10 minutes-to soften tapioca grains. Then add 2 Tblsp. butter, and heat over low flame on stovetop in saucepan. Cook until it comes to a full boil, about 10 minutes. Remove from heat. Pour directly into individual dishes (4 oz. white ceramic oven-safe ramekins), set onto a baking sheet. Fill about ¾ full.
3). Turn out the topping mixture on to a floured cutting board, and pat out the dough, to about 1” .Sprinkle with extra flour, as needed , since the dough will be a bit sticky. Using a biscuit cutter approx. 3”, or just slightly narrower than ramekin opening, cut out dough rounds, and place on top of each ramekin of berries. Brush with some milk or egg white, for a glossy finish, and sprinkle with sugar.
4). Preheat the oven to 400 degrees, f. Bake the cobblers for 20 -25 minutes. Serve while still warm, topped with vanilla ice cream or whipped cream.