Best Berry Recipes featured on Global’s The Morning Show

July 8, 2020 Laura

Today I shared my favorite berry dishes for the season’s top hits including raspberries, strawberries and the beloved blueberry. Local berries are mother nature’s gift to the season and anyone with a plate and a fork will tell you the best way to enjoy them is in a home-made pie. But is it? I think there are a lot of baking projects that utilize summer berries and yield just as mouthwatering a dessert. In fact, since my biggest strategy is maximizing your time in the kitchen so you get two meals out of one effort, then I highly recommend you eat the leftovers as breakfast. Those are the rules.

Get the Raspberry Thyme Oat Bar recipe here.

Get the Lemon Blueberry Loaf Recipe here.

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Makes: 8 servings

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

31/2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp kosher salt
1 cup cold unsalted butter, cut into cubes
1 cup buttermilk
4 cups strawberries, sliced
2 cups chopped rhubarb
1/4 cup sugar
1 tbsp cornstarch
2 tsps fresh lemon zest
1 tsp vanilla extract
milk for brushing biscuits

Instructions

Preheat the oven to 400 degrees F.
In a food processor, combine the flour, baking powder, salt and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough come together and looks rough. The dough will be a little dry.
Turn the dough out onto a clean surface and pat into 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and chill in the freezer for 10 minutes.
Combine half of the fruit mixture and sugar in a skillet set over high heat. Bring the fruit to a boil and cook 5-10 minutes, until their juices are bubbling. Remove from heat. Add the remaining fruit, cornstarch, zest and vanilla and toss to combine.
Remove the biscuits from the freezer, brush with milk. Pour the fruit mixture into a 9×13 inch baking dish. Arrange the biscuits on top. Place the baking dish on a baking sheet. Bake for 35-40 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.