Mixed Berry Cobbler
In 1989, I delivered a 54 Bertram from Hong Kong to Guam and
stayed for a year and a half to start the owner’s charter fishing operation.
While there, I attended an outdoor Maxi Priest concert. Being 6’1 and heads and
shoulders taller than most of the Chamarro people there, I spotted a tall blond
fellow to whom I gravitated to. Steven Brownsea was an Australian captain who
ran a Japanese sailing/racing syndicate and was on Guam as a stop-over en route
to the U.S. west coast. We became
instant friends.
For the next 25 years, Steven and I have crossed wakes on
occasion until he hung up his foul weather boots and took a full-time position
on a 127 Crescent based in San Diego. So, it was with great pleasure that my
old seadog of a friend would show up in South Florida recently with yacht and
chef/wife in tow. This Easter, Steven and Heather invited me to a holiday
brunch aboard the Crescent and I was assigned dessert. I chose a variation on
the blackberry cobbler; that was a standard fare growing up in the Pacific
Northwest.
Ingredients:
1 cup turbinado (unrefined cane sugar) or granulated sugar.
1/3 cup cornstarch2 cups fresh raspberries
2 cups fresh blueberries
2 cups fresh blackberries
2 tbsp lemon juice
1 cup all-purpose flour
¼ cup packed brown sugar
¾ tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg¼ cup butter, room temperature
2-3 tbsp warm water
Preparation:
Heat oven to 400°F. Grease a 2 qt. casserole dish with spray
shortening. In a 4 qt. skillet over medium heat mix the sugar and corn starch.
As mixture starts to melt, add berries and lemon juice and toss until evenly
coated. Heat to boiling (about 4 minutes). Stir constantly until mixture
thickens slightly. Transfer mixture to casserole dish.
In a large bowl, mix flour, brown sugar, baking powder, salt and nutmeg.
Cut in butter using two crisscross knives until it looks like crumbles. Mix in
enough warm water until it forms a soft dough. Drop the dough by the tablespoon
full on top of the berry mixture.
Into the pre-heated over, bake the cobbler for 25-30 minutes or until the crust is golden brown. Serve warm with whipped cream or ice cream. Enjoy!! J
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