- Buy this item and get 90 days Free Amazon Music Unlimited. After purchase you will receive an email with further information. Offer valid for a limited time only. Terms and Conditions apply.” Learn more here.
Crisps, Cobblers, Custards and Creams Hardcover – Illustrated, 1 June 2016
|New from||Used from|
Enhance your purchase
Special offers and product promotions
Frequently bought together
- Publisher : HMH Books; Illustrated edition (1 June 2016)
- Language : English
- Hardcover : 336 pages
- ISBN-10 : 0544230752
- ISBN-13 : 978-0544230750
- Dimensions : 20.32 x 2.84 x 22.86 cm
- Customer Reviews:
About the Author
From the Publisher
Biscuits ’n’ Berries from Crisps, Cobblers, Custards & Creams
Makes 6 Servings
My inspiration for this cobbler is my mother’s strawberry shortcake. Unlike neighbors who simply spooned a few berries into store-bought sponge-cake cups, Mama always baked a batch of biscuits, split them, buttered them, and sandwiched them together with the strawberries my father grew by the acre. Of all the berries out there, strawberries would never be my choice for crisps and cobblers because they tend to bake poorly. But this upside-down cobbler, I’m pleased to say, rivals Mama’s best strawberry shortcake. Yes, the strawberries do go squishy as they bake, but inverting the cobbler on a serving plate turns them into a sauce that’s just right for the biscuit topping underneath.
1. Preheat oven to 400°F. Lightly butter shallow 2.-quart ovenproof glass or ceramic casserole at least 9 inches across or spritz with nonstick cooking spray.
2. Berries: Spoon sliced strawberries into casserole. Blend preserves and orange juice mixture, then fold into berries in casserole.
3. Slide onto middle oven shelf and bake uncovered until berry mixture bubbles and thickens slightly—about 10 minutes, stirring well at half-time. Remove from oven, stir well, and set aside.
4. Topping: Whisk biscuit mix and sugar together in medium mixing bowl, then forking briskly, drizzle in milk and continue forking just until soft dough forms. Drop dough by rounded tablespoons on top of berry mixture, spacing evenly.
5. Slide cobbler onto middle oven shelf and bake just until biscuit topping is cooked through and dappled with brown—30 to 35 minutes.
6. Remove cobbler from oven, set on wire baking rack, and cool 30 minutes.
7. To serve, loosen still-warm cobbler around edge, invert on large round rimmed dessert platter, and dish up at table. Accompany, if you like, with bowl of softly whipped cream so that everyone can help himself.
- 1 quart (4 cups) medium-large red-ripe strawberries, hulled and cut lengthwise into slices about ½-inch thick
- ½ cup strawberry preserves
- ½ cup fresh orange juice blended with 2 tablespoons cornstarch
- 2 cups Homemade Biscuit Mix (see below)
- 2 tablespoons sugar
- 1 cup milk
- 1 cup heavy cream, whipped to soft peaks (optional accompaniment)
Homemade Biscuit Mix
Makes 5-1/3 Cups
Or should I call this All-Purpose Topping, something to make ahead and keep in the freezer? I seal it in a plastic zipper freezer bag so it’s ready to dip into whenever I need an 'instant' topping for a crisp, cobbler, or other fruit pudding. A New York friend tells me that a couple of Brooklyn restaurants are now baking and serving cobblers in small wide-mouth preserving jars—each enough for one serving. Not that I’m recommending that you try that—it’s risky unless you have perfect jars and spot-on ovens and timers. I, myself, prefer to bake crisps and cobblers the old-fashioned way.
1. Place flour, baking powder, sugar, and salt in large bowl and whisk well to combine.
2. Add butter and using pastry blender, cut butter into flour mixture until texture of lentils.
3. Scoop mixture into labeled and dated sturdy plastic zipper bag, press out all air, seal, and store in freezer where it won’t get lost.
1. Once you’ve spooned the mix into a freezer bag, press out all the air before sealing—or resealing—and don’t forget to label and date the bag. Stored this way, the biscuit mix should keep well for several months, meaning that the baking powder won’t lose its 'oomph'.
2. You must use a double-acting baking powder for this mix, one that reacts first when exposed to liquid and second when it’s heated.
- 4 ½ cups unsifted all-purpose flour
- 2 tablespoons double-acting baking powder (see note below)
- 4 teaspoons sugar
- 1 teaspoon salt
- 10 tablespoons (1 stick + 2 tablespoons) refrigerator-cold unsalted butter