red velvet berry cobbler

Cobbler
Vacation and 4th of July is the perfect time for a dessert featuring fruit.  I made this cobbler for our cook out yesterday and it was delicious.  The original recipe calls for homemade Cream Cheese ice cream (yum!) but I don't have an ice cream maker.  Instead, I used fresh whipped cream.  Enjoy!

Red Velvet Berry Cobbler

1 Tbsp. cornstarch

1 1/4 cup sugar, divided

6 cups assorted fresh berries (I used 2 cups each blackberries, raspberries and blueberries).

1/2 cup butter, softened

2 large eggs

2 Tbsp. red liquid food coloring

1 tsp. vanilla extract

1 1/4 cups all purpose flour

1 1/2 Tbsp. unsweetened cocoa

1/4 tsp. salt

1/2 cup buttermilk

1 1/2 tsp. white vinegar

1/2 tsp. baking soda

Pre-heat oven to 350 degress.  Stir together corn starch and 1/2 cup sugar.  Toss berries with cornstarch mixture and spoon into a lightly greased 11×7 inch baking dish.

Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well.  Add eggs, 1 at a time, beating until just blended.  Stir in red food coloring and vanilla until blended.

Combine flour, cocoa, and salt.  Stir together buttermilk, vinegar and baking soda in a 2 cup liquid measuring cup.  (Mixture will bubble).  Add flour mixture to butter mixture alternating with buttermilk mixture, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Spoon batter over berry mixture.

Bake at 350 degrees for 45 to 50 minutes or until a wooden tooth pick inserted into the center of the cake topping comes out clean.  Cool on a wire rack 10 minute.

Whipped Cream

 1 cup heavy cream

1 tsp. vanilla extract

1 Tbsp. confectioners sugar

In a large bowl, beat heavy cream until stiff peaks are just about to form.  Add vanilla and sugar until peaks form.  Do not over over beat or whipped cream will become lumpy.

For parfaits:  scoop 1/4 cup of cobbler into a high ball glass.  Add berries (blueberries, raspberries and black berries).  Add a layer of whipped cream.  Repeat until glass is full.  

Makes 4 to 6 serving.

recipe via Southern Living.  

 

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