SAN ANTONIO – You’ve seen her maple bacon cinnamon rolls. Now Alexis Galadriel, of Galadriel’s Goods, is cooking up a family favorite for summer: berry cobbler.
You can use any kind of berries in this, but Galadriel uses four different kinds to kick it up a notch. Check out the recipe in this article and watch the video below for tips.
Summer berry cobbler
Ingredients for filling:
• 8 cups mixed berries
- 1 1/2 cups strawberries
- 1 1/2 cups raspberries
- 3 cups blueberries
- 2 cups blackberries
• 1/4 cup sugar
• 1 teaspoon lemon juice
• 1/2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 2 tablespoons cornstarch
Ingredients for topping:
• 2 cups flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cubed butter
• 1/2 cup buttermilk
• 1 tablespoon buttermilk
Directions:
Preheat oven to 350°F. Grease a 9 x 13-inch pan.
For filling:
In a large bowl, gently mix berries, sugar, lemon juice, vanilla, cinnamon, nutmeg and cornstarch until thoroughly combined. Spread evenly in prepared pan.
For topping:
Whisk flour, sugar, baking powder, baking soda and salt together. Using a pastry cutter (you can also use a food processor), cut the butter until it resembles a course meal (pea-sized crumbs).
Slowly pour in the buttermilk and mix until combined. Take handfuls of dough, flatten them out and place all over the berries. Take 1 tablespoon of buttermilk and brush across the dough.
Bake for 45 minutes, or until golden brown (if you stick a toothpick into the topping and it comes out clean, it’s done). Bon appétit!