OK. I can’t figure out what all the fuss is about. There were comments flying around among the TWD bakers all week about the blandness of the crust on this week’s berry cobbler, but it wasn’t the case for me. Did we all use the same recipe?
Now, I should confess that I made one minor change to the dough recipe – I used salted butter. I prefer salted butter, actually. Sweet butter has no oomph. But other than that, I made no other changes or additions.
So, tonight, I made the berry cobblers, using raspberries and a few strawberries. I patted out each crust, made a heart-shaped hole in the middle, and sealed it on top of the individual ramekins. I did brush the crusts with an egg wash I already had on hand, as well as sprinkle them with some coarse sugar. Then I let them cook until they were golden brown. The nice thing is, you can use any kind of fruit you desire – peaches, apricots, cherries, blueberries – they all sound delicious. The only negative aspect is that the cute heart-shaped hole mostly disappeared. And, instead of ice cream, I whipped up some cream to adorn the tops.
To tell you the truth, I preferred the crust to the fruit filling. Especially the browned bits. But, to each her own.
So, this week, each TWD baker will have his or her own take on this cobbler, which should make some interesting reading. Check it out.
And thanks to Beth of Our Sweet Life for selecting a most talked-about dessert!
16 comments:
I think it depends on the type of cobbler you grew up with. I grew up with a biscuit top so this would have been great.
I'm with you and Peabody... I love the simplicity of the biscuit top. It complements the fruit rather than competing with it.
As a cobbler newbie it was just right for our palate...
Glad you liked it. BTW, in Germany it's hard to find salted butter :-)
Ulrike from Küchenlatein
I agree - the biscuit top was wonderful, especially with some of the berry juices.
Oh. I agree with you 100% about unsalted butter. :-) I knew I liked you.
Allison
Interesting about the salted butter - I have to use it because for some strange reason it's almost impossible to find unsalted. Unless you want to pay $6/pound at Whole Foods - no thanks!
I'm with you Judy, the only thing I did was up the salt (the whole amount recipe for a half recipe) and I thought it was fab!
glad you liked it so much...they look wonderful!
I wasn't such a fan of the crust, but yours looks beautiful in the individual ramekins. The egg wash gives it a beautiful shine. nice job!
Your minis look great! I love those cute little ramekins.
Yum! In addition to looking really cute, the ramekins give you more "browned bits" around the edges. Great idea!
i loved the crispy edges as well...
the mini cobblers are very cute and tasty looking!
Love that second pic. Yum.
Looks wonderful! Interesting about the salted butter - most baking books tell you to avoid it like the plague, but when I've used it, I've noticed little difference, maybe a little more...flavor??
It looks tasty! Great job!
Gotta love simple desserts! Great job!
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