My friend Mary and I planned the food for a summer barbecue two weeks ago. With several people helping to bring food, we assigned different types of cobblers - the perfect summer dessert. We had four kinds to choose from - peach, strawberry/rhubarb, cherry, and this one. Mary’s cobbler was called simply “Mixed Berry Cobbler” - which just didn’t do it justice. It is covered in tender pastry stars... so I call it “Star Studded Cobbler”. I’m glad she was willing to share the recipe, which I’ve adapted...
Mary said she clipped this from a William’s Sonoma leaflet she has had for several years - so we have no way of documenting the source. The thing I like about this recipe is the tender pastry. I’ve never had anything like it before. It is similar to a standard pie pastry except for two differences. One is the addition of baking powder - which gives it a “puffy” texture. The other is using whipping cream as the liquid - which definitely adds tenderness and flavor. The deep red fruit bubbles through the layers, peeking out as it bakes.
This light fruit dessert has just enough pastry to call it a cobbler, without being overly heavy or bread-y. The dusting of raw sugar gives it a fun sparkle and a sweet finishing touch. I doubled these ingredients to fill a deep 9” x 13” pan.
For the recipe, photos, and detailed instructions - go to:
www.changeabletable.com ("full house" tab)
Love the star idea! SO creative :)
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