Tuesday, June 24, 2008

Uhmmm, Mixer Berry Cobbler

Beth of Our Sweet Life picked out this weeks TWD recipe: Mixed Berry Cobbler. The recipe was shared among all TWD bakers and now we get to show our wonderful finales! I cheated, and read other people's replies before baking mine, and there are a few altercations that can be made if a simple, basic topping does not feel satisfactory. I think about all the people in the world and no two people taste anything the exact same way. The thought was kind of mind boggling to me for a moment. Now, with that in mind, create a cookbook that is geared towards every one's different tastes and a new respect has been created from me to all those cookbook authors! I absolutely love the way Dorie writes, as if telling a personal story with each recipe. The recipes seem to become very personal to me too.

I did change the Mixed Berry Cobbler Recipe, found on page 416 and 417 of Dorie Greenspan's Baking From My Home to Yours. I have been craving apple pie and cinnamon sticks out the most in my mind, so for the topping I added 1/2 t. cinnamon along with changing the flour to a combination of 1 c. whole wheat and 1 c. all-purpose flour. I mixed the fruit with 1/2 t. of almond extract and went with a combination of raspberries, blueberries, and only 1 c. of strawberries. Dorie stated that the strawberries could water down the cobbler and I appreciate the insight and tip. My cobbler was left to cool while my family ate dinner. As I scooped into the mixed berry cobbler I noticed the crust had absorbed most of the berry's juice and with the crust still being slightly warm, an addition of vanilla bean ice cream only added to the overall contrast of colors and flavor.



The topping is getting ready to be transformed into a dough.







All berries are fresh and I love the color combination. Also, along with the ingredients mentioned, I added 1/2 t. almond extract.








I definitely should get an "A" for fully accomplishing the "rustic" look.









Hardly any berry juice. The crust absorbed the majority of it. . .and I would like to add: Delicious!

12 comments:

Dolores said...

I wish I'd thought to add a bit of whole wheat pastry flour. And I agree with you... my baking groups have taught me that no recipe or cookbook author's going to succeed in pleasing everyone.

Peabody said...

Whole wheat and cinnamon...sounds good to me.

ostwestwind said...

Your last picture looks great, I could just grab into the screen

Ulrike from Küchenlatein

Engineer Baker said...

Haha - definitely an A for that rustic look. It looks delicious though!

Megan said...

Maybe that's where I went wrong - I used peaches instead - they don't give off a lot of juice - and maybe that's why to crust was "bland"?

But your cobbler looks very tasty. Move to the front of the class for an A in perfect crust!

Kayte said...

An A for the crust, and the rest of it...all just beautifully made, photographed, and described. Very nice.

Susie Homemaker said...

ooooh...look at that gooey goodness! great job!

Pamela said...

I love the pictures. Nice job!

Barbara said...

Yum!

Flourchild said...

Can I dive in and eat some!? Wow what a beautiful cobbler. I want to join in so bad, but I still have not heard a thing.

Christine said...

I wish i had added the whole wheat pastry flour in. Keep forgetting to do that. Rustic and delicious looking, perfect!

Jules Someone said...

That looks delicious. I just got the KA Flour whole wheat baking book. Sounds just like them!