Everyone has made cobbler at some point, right? We have a quick one here and a Lemon Berry one here, and today I want to add another flavor profile to your cobbler repertoire. Balsamic Berry Cobbler–it’s fantastically different.
One of my most favorite little kitchen gadgets is my cherry pitter. IT’S AMAZING. Pit a handful of cherries and you can pop them into your mouth and savor away without having to spit out the pits. Hello cherry heaven!!! Grab one
here. If you absolutely can’t stand the thought of spending 5 minutes pitting some cherries, you can use canned cherries. Not cherry pie filling, but canned (or bottled) cherries in juice. Strawberries and blueberries and blackberries and all of the berries are reaching peak season, I love this time of year! Take advantage and use them all fresh!
Balsamic glaze is the perfect addition to this berry cobbler. It gives it a little depth and a little dimension without overpowering the berries. Balsamic glaze is sweeter than balsamic vinegar. If you don’t have glaze or can’t find it, you can you vinegar, just use less. Slowly add the vinegar, cook a bit, and then taste to see where you’re at. In general, I love adding balsamic glaze to berries! It’s also fabulous over nectarines with homemade ricotta and basil here. I die.
This all comes together rather quickly. First, cook down the berries, top with the light and airy shortcake biscuit dough, and bake 15 minutes. Can be easily made for Mother’s Day. Especially in this gorgeous Le Creuset baking dish and platter. Isn’t the color the prettiest thing you’ve ever seen? I’m obsessed. We might be giving one away this weekend on our Instagram. Maybe.
Dig in, friends.
- 4 c halved strawberries
- 3 c pitted cherries
- 2 c blueberries
- 1/3 c balsamic glaze
- 2 c self-rising flour
- 2 1/2 T granulated sugar
- 1 t vanilla extract
- 1 c heavy cream (plus 1-2 T)
- 2 c heavy whipping cream
- 1/4 c sugar
- 1 t vanilla
- In large frying pan, heat berries and balsamic glaze over medium-high heat. Once simmering, turn down to medium heat, stirring intermittently. Cook until berries have softened and thickened, about 15 minutes. Pour into baking dish.
- Preheat oven to 425 degrees.
- In bowl, gently mix remaining ingredients for cobbler topping just until mixed, no longer. Add enough cream to form a loose, soft, dough. Drop golfball-sized balls of dough over berries in dish. Bake 15-16 minutes, or until light golden brown. Let cool at least 20-30 minutes to set before serving.
- To make whipped cream, beat ingredients with mixer or blender until stiff peaks form. Top cobbler with cream and serve.
The Le Creuset dish that I used measures about 8x11", a little smaller than your average 9x13 pan. The ingredients that I use fill my pan perfectly. If you'll be using a 9x13 dish, you might want to add another cup of each of the berries, increase the balsamic glaze to 1/2 c (this can be done by personal taste), and multiply the cobbler topping ingredients by 1.25.