Friday, July 18, 2014

Berry Cobbler with Cornmeal Dumplings


I've been trying for weeks to get this posted, but life had other plans. We've mourned the loss of two friends who left this world much too soon, and celebrated Sam's return to work after 5 months on disability. In the midst of everything, I managed to make this Berry Cobbler with Cornmeal Dumplings three times. Though, that's really not as ambitious as it sounds since, as it turns out, this cobbler is the perfect dumping grounds for all of those berries you bought on sale, but never got around to using. Which is...the story of my life. As I sit here now, I'm pretty darn sure I could gather up another 6 cups of sad looking berries and throw this together during naptime.

It's also a great dessert for anyone going through chemo or who has a compromised immune system right now. The summer months can be tough when fresh fruits and veggies are off-limits. Not only is this packed with vitamins and nutrients, but it can be enjoyed by everyone. An added bonus in our house.

And yes, I know, I could freeze all those berries before they reached the point of despair. But even if I was capable of that sort of forethought, freezer space in my house is coveted and reserved these days mainly for breastmilk, popsicles and emergency dinners. In that order.

Mixed Berry Cobbler with Cornmeal Dumplings


 For the Filling:
6 cups (about 2 pounds) mixed berries- raspberries, blackberries, blueberries 
   (go easy on the strawberries since they're so watery when baked)
3 Tablespoons all-purpose flour
3/4 cup sugar

For the Dumplings:
1/2 cup flour
1/2 cup cornmeal
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy cream


1. Preheat oven to 350.

2. Make the filling. Mix the berries, flour and sugar right in a 2 quart baking dish. No need to dirty up an extra bowl. Put this on a baking sheet to catch any drips and bake for 25-30 minutes, until it's bubbling at the edges. 

3. Meanwhile, make the dumplings. Mix the flour, cornmeal, sugar, baking powder and salt together in a medium sized bowl. Add about half of the cream, give it a few stirs, then push the mixture to one side of the bowl. Pour the rest of the cream into the bowl and gently fold it all together just until the dry ingredients are moistened.

4. When the filling is ready, use two spoons to drop lumps of dough, about a heaping tablespoon each, all over the hot fruit. Turn the oven up to 400 degrees and bake for another 10-15 minutes until the filling is bubbling and the dumplings are nice and brown.

This can be served hot, warm or at room temperature. Whipped cream or ice cream are always nice.

recipe source: Sinfully Easy Delicious Desserts by Alice Medrich (love this book)


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