Firstly, I wanted to share this photo of my Sunflowers. I picked up my fall share of vegetables from our CSA on Wednesday. Part of our pickup was “pick your own” Sunflowers. I love them, they have brightened my mantle up so much.
On to todays recipe! As you remember, I took a cooking class on Thursday. Our theme was Southern Cooking and this desert is a true Southern Belle.
The original recipe calls for pitted tart red cherries, but out Chef was unable to find them. So we opted for strawberries. All of us in the class were happy with the results.
Now, I want to warn you. This recipe is not for the faint of heart. The biscuits have 2 cups of whipping cream in them! I say go for it though. This would be wonderful as a desert at a dinner party. One biscuit and some fruit can’t have that many calories or fat, can it?
Hurry-Up Best Biscuit Cobbler
Preaheat oven to 375 degrees F.
In a large saucepan, combine 1 cup sugar, 2 Tablespoons cornstarch and 1/4 cup water. Stir in 6 cups (two 16 oz packages unsweetened fruit). Cook and stir over medium heat until thickened and bubbly.
3 cups all purpose flour
4 tsp sugar
4 tsp baking powder
1 tsp salt
2 cups whipping cream
In a large bowl stir together flour, sugar, baking powder, and salt with a fork until well combined.
Add cream all at once. Stir gently with fork just until combined.
Place the fruit mixure in a large oven proof pan. Drop mounds of batter on the fruit.
Bake in a 375 degree oven fro 25 to 30 minutes or until topping is golden brown and the fruit mixture is bubbly.
This recipe could easily be made in ramekins, ovenproof coffee cups or individual casseroles dishes. Freeze any remaining fruit and batter.
The best fruits for this cobbler are “juicy” fruits. Strawberries, blueberries, raspberries and peaches would work well. Apples would not work so well.
I hope you will give this recipe a try. It is an easy, but worthwhile recipe to try.
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