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!