HappyTummy              

What a sad week it’s been for the food world. I couldn’t believe my eyes when I read that Gourmet magazine was folding after 70 years! I so love that magazine, and am so sad to see it go. At least its sister publication, Bon Appetit, will still be around.

I know it’s already October, and this post is way too late. But this Brown Sugar Berry Cobbler was the last Gourmet recipe I made, and thought it would be a fitting tribute to the beloved cooking magazine… not to mention a sweet reminder of the height of summer, when plump, juicy berries of all kinds were bountiful.

My sister and I made this when she came to visit one weekend. We’d never made a cobbler before, and were pleasantly pleased with this recipe. Flaky, buttery biscuits swimming in a slightly sweet, slightly tart pool of berries—this was a delicious dessert.

Actually… we ate it for breakfast, forks straight into the baking dish… but that’s our little secret, hee hee!
 

Recipe: Brown Sugar Berry Cobbler
From Gourmet
Serves 6

• 3/4 to 1 cup plus 1 teaspoon packed dark brown sugar (depending on sweetness of berries), divided
• 2 1/2 tablespoons cornstarch
• 2 3/4 lb mixed berries (strawberries trimmed and halved if using)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Rounded 1/2 teaspoon salt
• 1 1/2 sticks cold unsalted butter, cut into pieces
• 3/4 cup whole milk
• 1 teaspoon granulated sugar

Preheat oven to 425°F with rack in middle.

Stir together 3/4 to 1 cup brown sugar and cornstarch in a large bowl. Add berries and toss to coat. Transfer mixture to a shallow 3-qt baking dish and bake until mixture is hot, about 12 minutes.

Meanwhile, whisk together flour, baking powder, and salt in a medium bowl. Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some roughly pea-size butter lumps. Add milk and stir until dough just comes together.

Remove baking dish from oven and drop 12 mounds of dough onto hot berries. Stir together remaining tsp brown sugar and granulated sugar and sprinkle over dough. Bake cobbler until topping is golden, 25 to 30 minutes. Cool to warm, about 30 minutes.