Professional Baker Teaches You How To Make COBBLER!

bumble berry cobbler now this involves a sweet biscuit topping kind of crunchy on the top and almost cake like underneath with the fruit and bumble berry isn't actually a type of berry it's a mix or a jumble of berries whatever happens to be in season but instead of just using berries you want to have a little bit of fresh pear or even apple because if you cook just berries into a cobbler they'll collapse into virtually nothing the pear absorbs the juices the color and the flavor and gives your cobbler structure so I'll add my 4 cups of fruits now I have some berry jam and you really can be flexible here any type of berry jam you have on hand I'm looking for about half a cup but the idea is instead of adding granulated sugar I'm just gonna use the jam to sweeten the berries but also the pectin within the jam helps thicken the sauce a little bit and just add a splash of vanilla and you're just looking to coat the berries try not to mash them up too much they will bake down there we go and now I'm ready to put them in the dishes I've got individual ramekins here and you really can use just about any type of vessel you wish all right now these are filled I'm ready to make the cobbler topping I'll start with a cup and a half of all-purpose flour and since I'm making a biscuit not a cake you don't need to sift your ingredients three tablespoons of sugar a teaspoon and a half of baking powder and a quarter teaspoon of salt I'll just give this a little stir with my fingers and I've already cut up 6 tablespoons of unsalted butter it's not ice-cold from the fridge that way it's easier to work in with my hands first I coat them and then I start squishing them into the flour a little bit should be an even crumbly texture there we go all right now I'll get the wet ingredients ready what I like about all these desserts is that they tend to be made with ingredients you have on hand like 6 tablespoons of milk so that would be 3 ounces and then since I only put 3 tablespoons of sugar in the dough I'm gonna add a little added sweetness with 2 tablespoons of maple syrup a single egg yolk for a little richness and just a teaspoon of vanilla just blend that together and I add it all at once to the bowl you might find if you've made scones or biscuits before that this is a little softer than your typical scone dough which you would roll out and cut into wedges this is why it's more on the cakey side less on the flaky side and then I'll just use my spatula and you want to doll up your bits of cobbler topping on so you're not looking to completely cover the fruit you want to allow room for steam to escape just like so because this will expand a lot as it bakes I definitely call this family of desserts rustic which is why you can't be afraid to get your hands in there a little bit there we go that is just the right amount the finishing touch before this goes into the oven it's just a little sprinkling of sugar right on top that just adds to that crunch on top of each cobbler so when your spoon goes through it cracks through the top breaks into the cake and then discovers the gooey fruit underneath beautiful now this is ready for the oven it takes a hotter oven 375 and I give it about 30 minutes to bake and it'll turn a nice rich golden brown on top [Music] [Music] Oh beautiful and it's amazing it's such a familiar and comforting smell but completely different from that apple crisp all about the berries and the vanilla and even the buttery biscuit topping now what's important is to check the doneness just break between a couple of the cobbler droplets and when you see it's cakey all the way through to the bottom oh and look those beautiful juices then you know it's perfectly cooked and because the dish is hot I want to put it on a saucer just like the apple crisp it is best to let this cool for about 15 minutes before you eat it oh look at that absolutely delicious

Channel: Oh Yum with Anna Olson

Views: 114,659

Keywords: professional baker teaches

Id: n4-xibl9AYU

Length: 5min 16sec (316 seconds)

Published: Tue Mar 31 2020