This easy dessert from Cooking in Cast Iron puts fresh berries and your dutch oven to good use
Here, two varieties of berries are topped with a brown sugar–ginger topping and baked in a dutch oven. Baking the dessert in an enameled pot makes a beautiful presentation if you bring it straight from the oven to the table for serving.
- 3 cups (12 oz/375 g) fresh raspberries
- 3 cups (12 oz/375 g) fresh blackberries
- 2?3 cup (5 oz/155 g) packed dark brown sugar
- 1 tablespoon all-purpose flour
For the topping
- 11?2 cups (71?2 oz/235 g) all-purpose flour
- 4 tablespoons (2 oz/60 g) packed dark brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- Pinch sea salt
- 4 tablespoons (2 oz/60 g) cold unsalted butter, cut into cubes
- 1 cup (8 fl oz/250 ml) heavy cream
- 1 lb (500 g) mascarpone for serving
Makes 6–8 servings
- Preheat the oven to 375°F (190°C).
- Place the berries in a bowl. Add the brown sugar and flour and toss well. Set the berry mixture aside.
- To make the topping, in a food processor, combine the flour, 2 tablespoons of the brown sugar, the baking powder, ginger, and salt. Pulse to blend. Add the butter and pulse until the mixture resembles bread crumbs. With the motor running, pour in the cream until the mixture forms a dough.
- Pour the berry mixture into a 31?2- to 4-qt (3.5- to 4-l) dutch oven or braiser. Top the surface evenly with spoonfuls of the dough. Sprinkle the dough with the remaining 2 tablespoons brown sugar. Bake until the topping is golden brown and the berries are bubbling, 30–35 minutes.
- Spoon the cobbler into bowls, top with mascarpone, and serve right away.
Appears with permission from Cooking in Cast Iron. Recipes by Valerie Aikman-Smith; photographs by Ray Kachatorian. Copyright 2010 by Weldon Owen Inc.