Chef Paulette's Stars & Stripes Cobbler 7/3/15 - WSMV News 4

Chef Paulette's Stars & Stripes Cobbler 7/3/15

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Stars & Stripes Cobbler
For the Biscuit Topping:
1  1/2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
pinch salt
6 tablespoons cold unsalted butter
1/2 cup heavy cream

For the Fruit:
2 cups blueberries
2 cups quartered strawberries
1/2 cup sugar, divided
4 tablespoons flour, divided

1/4 cup sparkling (sanding) sugar
Preheat oven to 375 degrees F.

Mix the fruit: in a medium mixing bowl combine the blueberries with a 1/4 cup sugar and 2 tablespoons flour. In another mixing bowl mix the strawberries with a 1/4 cup sugar and 2 tablespoons flour, stirring gently. In a 9 X 13-inch casserole dish (or equivalent) create "stripes" using the blueberries and strawberries in alternate columns filling the dish.

Make the topping: Place the flour, baking powder, sugar and salt in the bowl of a food processor. Cut butter into tablespoons and add to flour mixture. Pulse until broken up with still some chunks. (Alternatively, use a mixing bowl and cut up butter into flour mixture with a pastry cutter or knives.) Add the cream. Process until dough forms in a large clump.

Remove dough to a lightly floured work surface. Knead a bit to pull it together and flatten into a thick disc with your palm. Cut out stars using a star-cutter and place on top of the fruit, covering the top, with some fruit showing through. Sprinkle stars with sparkling sugar. (If there's leftover dough cut out stars to bake separately and enjoy with some butter!)

Bake for about 35 minutes until stars are golden and fruit is bubbling.

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