Black-and-Blue Cobbler with Brown Sugar-Pecan Biscuits

Black-and-Blue Cobbler with Brown Sugar-Pecan Biscuits Enlarge Image
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1 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
30 mins
Bake:
35 mins 375°F
Cool:
20 mins
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Black-and-Blue Cobbler with Brown Sugar-Pecan Biscuits

Ingredients
1/2
cup pecans, toasted
1 3/4
1/2
cup packed brown sugar
2 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
cup butter, cut up
2/3
cup buttermilk or sour milk
4
cups fresh blackberries
4
cups fresh blueberries
1/4
teaspoon salt
1
teaspoon grated fresh ginger
3
tablespoons lemon juice
2
tablespoons cornstarch
1
tablespoon whipping cream
1
tablespoon coarse sugar or granulated sugar
1
recipe Sweetened Whipped Cream

Directions

  1. Preheat oven to 375 degrees F. For biscuits, place pecans in a food processor. Cover and pulse with several on/off turns until roughly chopped. Add flour, brown sugar, baking powder, baking soda, and the 1/2 teaspoon salt. Cover and pulse with several on/off turns until combined. Add butter. Cover and pulse with several on/off turns until the biggest butter pieces are no larger than small peas.
  2. Transfer flour mixture to a large bowl. Add buttermilk, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead two or three times to bring dough together. Press dough into a rectangle or circle about 1/2 inch thick. Using a knife or a 2-1/2-inch fluted round cutter, cut out eight dough squares or rounds, rerolling scraps as needed.
  3. In a 3-quart rectangular baking dish combine blackberries and blueberries. In a small bowl combine the 3/4 cup granulated sugar and the 1/4 teaspoon salt. Using the back of a spoon, press the lemon peel and ginger into the sugar mixture until it becomes fragrant. Pour the sugar mixture over the berries; gently toss with your hands to combine. In another small bowl stir together lemon juice and cornstarch. Add cornstarch mixture to berry mixture; gently toss together.
  4. Brush tops of the biscuits with whipping cream; sprinkle with the coarse sugar. Arrange biscuits on top of the fruit. Bake for 25 minutes. Loosely cover the baking dish with foil; bake for 10 to 20 minutes more or until bubbly around the edges. Transfer baking dish to a wire rack; remove foil. Cool on rack for at least 20 minutes before serving.
  5. To serve, divide fruit mixture among eight serving bowls; place a biscuit on each serving. Top with whipped cream.

Sweetened Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts

(Black-and-Blue Cobbler with Brown Sugar-Pecan Biscuits)
    Per serving:
  • 482 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 39 mg chol.,
  • 485 mg sodium,
  • 78 g carb.,
  • 7 g fiber,
  • 47 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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