Of all the recipes, from all the chefs, in all the world… you would think I wouldn’t mess with Alice Waters’, right? For those of you who don’t know her, Alice is the founder, creator, and genius behind Chez Panisse, a culinary institution in Berkeley, California. She is basically responsible for bringing the farm-to-table movement to California and, thus, the U.S. — back in the early 1970s.
Her recipes are not fussy — they are intended to be simple in choice and number of ingredients, so that each ingredient shines in the final dish. Today’s recipe is based on hers for Blueberry Cobbler. The changes I made were to a) use what I had in the fridge, i.e. not solely blueberries, b) increase the fruit-to-biscuit ratio, c) add brightness with lemon zest and juice, and d) mix two kinds of sugar. Yes, I’m sure her recipe was perfect. But I also know, for me, mine is perfecter.
~ David
Cherry Berry Cobbler
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Ingredients
- 1 1/2 pound fresh blueberries, washed and stemmed
- 1 pound fresh cherries, washed, stemmed, pitted, and halved
- 1/4 cup plus 2 tablespoons granulated sugar, divided, plus extra
- 1/4 cup brown sugar (light or dark)
- finely grated zest and juice of 1/2 lemon
- 1 1/2 cups plus 2 tablespoons flour
- 2 1/4 teaspoons baking powder
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- ¾ cup heavy cream
- vanilla ice cream, for serving
Instructions
- Preheat the oven to 375°F. Place prepared berries in a large bowl and add 1/4 cup granulated sugar, the brown sugar, 2 tablespoons flour, and lemon zest and juice. Toss to mix well. Transfer to a baking dish.
- Place 1 1/2 cups flour, 2 tablespoons sugar, and baking powder in a large bowl and whisk to distribute the sugar and baking powder in the flour. Add the butter pieces and, using your thumbs and fingertips, pinch the butter into the flour over and over until only small slivers of butter remain. Add the cream and, using a spatula, mix until a soft dough forms.
- Pat the dough into a 1/2-inch slab on the counter or piece of parchment. Using a cookie cutter, cut out 2-inch rounds. Place them on top of the berry-cherry mixture, sprinkle with a little extra sugar, then bake for 40 minutes; the berries should be bubbling. (Any leftover dough can be formed into biscuits and eater later with butter and honey!)
- Serve with vanilla ice cream.
- Serves 6-8.
- Notes: Mix and match your fruits if you want. Fruits that make great cobblers are: peaches, apricots, plums, apples, pears, strawberries, raspberries, blackberries and, of course, blueberries and cherries!
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Chef Mimi
July 16, 2022 at 6:35 amThese look wonderful, and I admire what Alice waters did back in the day. But i watched a documentary a while back that was about how Jeremiah Tower was the mastermind, and that she actually published his recipes under her name. Interesting…
Cocoa & Lavender
July 16, 2022 at 11:39 amYou know, Mimi, I have heard that about Jeremiah Tower. I think in the beginning, many of the recipes were hers but, over time, that changed. Either way, I like my version better!
John / Kitchen Riffs
July 16, 2022 at 7:49 amI love summer fruit cobblers! Don’t think I’ve ever mixed blueberries or cherries — sounds like a delightful combo. Actually, I don’t think I’ve ever included cherries in a cobbler (reserving those for clafoutis, which is a similar concept but with rather different ingredients, of course). Anyway this looks gorgeous. Thanks.
Cocoa & Lavender
July 16, 2022 at 11:40 amThat’s so funny, John! The cobbler I grew up with most in my life was a cherry cobbler. My mother always made it for my father on his birthday (same as Washington’s birthday) and, because it was the middle of February, she had to use canned cherries. It was always hard to find a sweetened, tart cherries to make it. Give the cherries a try — I think you’ll like them.
Jean | Delightful Repast
July 16, 2022 at 8:58 amBeautiful! And no apologies to Alice needed, I’m sure. Love how you didn’t go crazy with the sugar. I wouldn’t save the leftover dough for later, though; I’d bake those little extra biscuits right alongside the cobbler for 10 to 15 minutes and enjoy a little cook’s treat while the cobbler continued baking!
Cocoa & Lavender
July 16, 2022 at 11:41 amI agree, Jean — when the fruit is ripe, a lot of sugar is so unnecessary.
I actually baked the leftover biscuits on the side for the same amount as the cobbler. Honestly, they might’ve been a little crispy, but I loved every bite!
Gerlinde d
July 16, 2022 at 2:50 pmAlice Waters is my food guru. I lover her style , her modesty, her getting a great school garden program started, and so much more. But your cobbler looks delicious and I will try it soon. My husband loves cobblers.
Cocoa & Lavender
July 17, 2022 at 6:52 amShe really did so much for the culinary scene, didn’t she? I hope you (and your husband) enjoy the cobbler.
Valentina
July 16, 2022 at 3:13 pmPerfecter, indeed! (I always find I want to add more berries, chocolate chips, whatever the “add-in” may be.) Your cobbler is beautiful. 🙂 ~Valentina
Cocoa & Lavender
July 17, 2022 at 6:54 amPlay off the old saying, “Less is more,“ we always say, “More is more.“ especially when it comes to fruit in a pie, tart, or cobbler.
Eha
July 16, 2022 at 4:04 pmInteresting to read both your story and the comments it is generating . . . must go talk to dear Mr Google and allow him to teach . . . meanwhile be well . . .
Cocoa & Lavender
July 17, 2022 at 6:54 amI think the comments are my favorite part, sometimes! I learn a lot, and it’s fun to hear what other people are thinking.
sherry M
July 16, 2022 at 7:15 pmthis looks very delish david. I do like a mix of berries in a dessert. I think recipes should always be tampered with 🙂 that’s how life goes – we cater (literally) to our own tastes…
Cocoa & Lavender
July 17, 2022 at 6:55 amHonestly, Sherry, there are very few recipes with which I don’t tinker. It’s just my way. I always tell everyone else, “Make the recipe as written first, then play.” How often do I follow that advice? Maybe 1% of the time!
Colette
July 17, 2022 at 7:42 amNot only are your pics enticing, but the stories you tell engaging, D! I was looking for a yummy dessert to make today and you delivered!!! xo
Cocoa & Lavender
July 23, 2022 at 8:09 amI aim to please, Colette! Thanks for your kind words — the photos got such snaps this time, and I was actually worried they were too boring!
Ronit
July 17, 2022 at 11:54 amNo doubt Alice Waters made a big difference in American cooking, but, at least for me, any recipe is an invitation for interpretation.
Love the addition of lemon juice and zest, and two types of sugar is always a good thing! 🙂
Cocoa & Lavender
July 23, 2022 at 8:08 amIt is amazing what a little lemon zest can do to liven up a recipe,, Ronit! Glad you like it!
Jeff the Chef
July 18, 2022 at 7:06 amTo me, this is the essence of home cooking, David. Using what you have on hand is an art in itself.
Cocoa & Lavender
July 23, 2022 at 8:07 amThanks, Jeff — a perfect way to look at this!
2pots2cook
July 20, 2022 at 1:12 amWith all the abundance of fruits, any one you use is great! And, as Jeff says, use what you have: that’s art! So agree!
Cocoa & Lavender
July 23, 2022 at 8:05 amSo true — cobblers with whatever fruits are seasonal are terrific!
Christina Conte
July 20, 2022 at 6:23 pmNothing wrong with changing Alice’s recipe! I have tweaked Julia Child’s French onion soup, so join the club! 🙂 I don’t like fighting with large pieces of bread on my soup, so I do bite sized pieces. Somehow, I think Alice and Julia would approve!
Cocoa & Lavender
July 23, 2022 at 7:51 amI love all the support I’ve received for changing Alice’s version — and great idea for Julia’s onion soup. My upgrade there was based on your idea — a big slice of bread is too much to fight with. But I found it was because of the crust. So I removed the crust and it was much easier. I’ll try your way next!
Marcelle
July 22, 2022 at 8:52 amDavid, this cobbler looks SO good! I adore anything at all with fresh blueberries, but blueberries + cherries… definitely perfecter!! I’ll have to have my serving warm with some vanilla ice cream on top!! Gorgeous recipe and photos in this post!! 🌞🍒
Cocoa & Lavender
July 23, 2022 at 7:48 amIt is truly even perfecter with a scoop of vanilla ice cream, Marcelle.
Pauline
July 22, 2022 at 7:13 pmOh to have enough fresh berries to make your cobbler, David, looks delicious, of course we should adjust recipes to suit ourselves and to use what we have on hand. Beautiful photos and recipe, thanks. Best, Pauline
Cocoa & Lavender
July 23, 2022 at 7:44 amYour fresh Berry season will come around sooner that later, Pauline. I really do believe we need to make the best of fresh fruit when it is in season. Thanks for your kind words about the photos. 🙂
Ben | Havocinthekitchen
July 25, 2022 at 4:00 pmCobblers, crumbles, and crisps are among a few baked desserts I sometimes make in summer (Usually I prefer not to turn my oven at all.) Besides being juicy, I love them for a good ratio of the filling to the dough (Thus, I consider them healthier, well, because they’re not just the dough, right?!) This cobbler looks terrific! Indeed I love that you’ve combined blueberries with cherries as bueberries often tend to be a bit bland when baked (Requiring additions like zest, herbs, etc.) But that’s definitely not the case here – luscious and flavourful marriage!
Cocoa & Lavender
July 29, 2022 at 12:53 pmThanks, Ben! My mother made covers that are very different from what we see here. You should check out the cinnamon cherry cobbler that I did on the blog many years ago. Ridiculously good, and now I want some.
Raymund
July 28, 2022 at 1:15 amI want a nice serving of those please, just had dinner and a dessert like that is always welcome
Cocoa & Lavender
July 29, 2022 at 12:55 pmLet me know the next time you are in town, and I’ll whip up a cobbler for you!