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Summer Berry Cobbler

This cobbler encloses berries in a pate brisee -- classic French short-pastry dough.

  • Servings: 8
Summer Berry Cobbler

Source: Martha Stewart Living, June 1995

Ingredients

  • 1 1/2 pints blueberries
  • 2 pints blackberries
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • Dash of ground cinnamon
  • Pate Brisee
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Directions

  1. Heat oven to 400 degrees. Place berries in a large bowl. Add sugar, flour, lemon juice, and cinnamon. Toss to combine. Set aside.

  2. On a lightly floured surface, roll out the pate brisee into an 18-inch circle 1/8 inch thick. Fold the dough in half, and transfer to an 8 1/2-by-2 1/2-inch round gratin dish or deep-dish pie plate. Carefully press the dough into the bottom and sides of the dish, allowing the excess to hang over the edge.

  3. Spoon the berry mixture into the prepared dish, and fold the pastry in over the fruit. Trim away excess pastry, leaving an opening of about 3 inches in the center. Chill cobbler in the refrigerator until dough is firm, 15 to 20 minutes.

  4. Combine egg yolk and cream in a small bowl. Brush pastry with the egg wash. Place cobbler in oven. Bake until crust is golden, about 30 minutes. Reduce heat to 350 degrees. Continue baking until juices start to bubble up over the crust, about 35 minutes more. Remove from oven, cool slightly, and serve.

Reviews (11)

  • J e g 11 Aug, 2013

    This was simple and the Lemmon was so awesome on the dish

  • mimi B 16 Jul, 2012

    Was delicious

  • marjy 5 Jun, 2010

    This is a very simple and delicious pie,I made it several times with the black berries

    from our own yard. thanks Martha

  • Paixavous 10 May, 2010

    I make this a lot but usually with frozen berries and peaches. It's a family favorite.

  • sandiegomango 15 Nov, 2009

    YUM YUM YUM!!!! I cant even being to tell you how simple and delicious this is!!! It was so simple to make, and made the house smell great. The taste was even better!!! The only thing I can think of, be aware that your berries may put out a bit more juice than expect, hence making it a little more runny. I'm sure a bit more flour would clear that up. just some berries for thought. Best ever thanks Martha!!!

  • esther_scottsdale 24 Mar, 2009

    This is the first Martha Stewart recipe I've tried that turned out a total disaster. The crust part just doesn't work. The mix became too soft, almost impossible to make biscuits with it. It didn't bake well, after 40 min was still mushy inside (but burning on the top), and it doesn't taste that great. I think a recipe with oat meal and brown sugar would turn out way better. Also, the filling got too sweet, maybe too much sugar.

  • esther_scottsdale 24 Mar, 2009

    This is the first Martha Stewart recipe I've tried that turned out a total disaster. The crust part just doesn't work. The mix became too soft, almost impossible to make biscuits with it. It didn't bake well, after 40 min was still mushy inside (but burning on the top), and it doesn't taste that great. I think a recipe with oat meal and brown sugar would turn out way better. Also, the filling got too sweet, maybe too much sugar.

  • chefdelamaison 9 Mar, 2009

    This is an excellent and easy recipe.
    The most basic and best of a cobbler. The biscuits are perfect, not too sweet, yet buttery to accentuate the fruit flavours

  • Grandypink 1 Aug, 2008

    Sorry, that should be "I think the picture and the recipe are from different pages of the book" :-) Pays to proofread!

  • Grandypink 1 Aug, 2008

    The picture of this recipe got me excited but when I read the recipe I was confused. Somehow I don't think the picture and the recipe are from different pages of the book!

  • wenrob71 31 Jul, 2008

    This crust is not a pate brisee as stated with the picture. Biscuits are not what I am looking for.

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