Berries And Cream Cobbler | Yield: 6 servings
Sweet berries are combined with a creamy filling and then topped with a flaky cobbler crust to make this dessert. My youngest son loves this cobbler, and he’ll hover next to it as it cools, just to be the first one to “taste test” it. Take care not to stir the cream cheese mixture into the fruit, as you want the separate flavors of fruit and sweet cream cheese in each bite.
FOR THE FILLING
Butter, for greasing pan
16 oz frozen assorted berries
1⁄2 cup white sugar, divided
2 tbsp cornstarch
1⁄2 tsp cinnamon
1⁄4 tsp cardamom
4 oz cream cheese, room temperature
2 tbsp heavy cream
FOR THE TOPPING
3⁄4 cup all-purpose flour
3 tbsp light brown sugar
3 tbsp white sugar
1⁄2 tsp baking powder
1⁄4 tsp kosher salt
1⁄3 cup heavy cream, plus additional if needed
Whipped cream, for serving (optional)
Preheat the oven to 400°F. Grease an 8-inch round or square baking pan or a 10-inch cast-iron skillet with butter.
To make the filling, place the berries in the prepared baking dish. Sprinkle with
1⁄4 cup of the sugar, cornstarch, cinnamon, and cardamom. Stir to coat. In a medium bowl, combine the cream cheese and the remaining 1⁄4 cup of sugar and beat until smooth. Add the heavy cream and beat again until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the berries.
To make the topping, combine the flour, brown sugar, sugar, baking powder, and salt in a medium bowl and stir to combine. Pour in the cream and stir with a fork until just combined. Drizzle in more cream only if needed. e batter should resemble biscuit dough.
Drop spoonfuls of the topping over the berries and cream cheese. Bake for 28 to 38 minutes, or until the crust is golden and a toothpick inserted into the crust comes out clean. Serve warm or at room temperature, topped with whipped cream, if desired.
Baker’s Note: The humidity in the weather will affect how much additional cream needs to be added to this recipe. Add the cream slowly, just until the topping comes together.
Reprinted with permission from The Weeknight Dessert Cookbook by Mary Younkin, Page Street Publishing Co. 2019. Photo credit: Mary Younkin