Easy Berry Cobbler
America's Test Kitchen Family Baking Book
Serves 6
This cobbler is topped with store-bought sugar cookie dough, making it quick and easy to prepare. Of course, you can use homemade sugar cookie dough. Of course, you will only use half of a normal sugar cookie dough recipe, so bake cookies or freeze the remaining dough. Don't be tempted to use more than 8 oz of cookies dough- it will not cook through in the center.
2 pounds of frozen blueberries, strawberries, and/or blackberries
1/4 cup (1 3/4 oz) plus 2 teaspoons sugar
2 teaspoons corn starch
8 ounces sugar cookie dough (see note above)
1/8 teaspoon ground cinnamon
1 teaspoon lemon zest (my addition!)
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line a large rimed baking sheet with foil.
Microwave the berries in a 9-inch deep dish pie plate until hot, 10 to 15 minutes, stirring half-way through heating. Note: if the berries are fresh, reduce the time in the microwave, 5 to 7 minutes. Drain the berries through a fine mesh strainer, discarding all but 1/4 cup of the juice. Toss the hot berries, reserved 1/4 cup juice, 1/4 cup of the sugar, and cornstarch together in a large bowl. Add lemon zest here, if using.
Spread the berries into the warm pie plate and place it on top of prepared baking sheet. Pinch off teaspoon-sized pieces of the cookie dough and arrange them evenly over the top of the filling (the filling should still be hot). Toss the remaining 2 teaspoons sugar with the cinnamon and sprinkle over the dough.
Bake the cobbler until the filling is bubbling and the dough is golden brown and cooked through in the middle, about 25 minutes, rotating the baking sheet halfway through baking. Let cool for 15 minutes before serving.
Serving suggestions: serve with whip cream or vanilla ice cream. Also, substitute half the blueberries with peaches. That would be a fantastic combination!
To Make Ahead
The baked cobbler can be held at room temperature for up to 30 minutes before serving.
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