Deco Tartelette

Tuesday

27

June 2017

Homemade Boysenberry Plum Cobbler…a Quintessential Summertime Treat

Written by , Posted in :: KITCHEN ::, fare

Lifestyle Blogger Cassie Winslow of Deco Tartelette shares her recipe for Boysenberry Plum Cobbler
There is something quite nostalgic about homemade cobbler in the summertime. When I was a little Tartelette, one of our summertime traditions was picking peaches from our tree in our backyard and making cobbler. This Boysenberry Plum Cobbler is a delicious combination of tart and sweet…with layers of perfectly ripe fruit topped with homemade biscuits, this classic dessert is made with love and is always a crowd-pleaser.

Boysenberry Plum Cobbler

Serves 4-6
Ingredients:
For the filling:
1 pound organic boysenberries
2 pounds organic plums, sliced (I used Santa Rosa Plums)
1/2 cup organic cane sugar
1 tablespoon organic cornstarch
Juice from 1/2 organic lemon
Pinch of salt
For the topping:
3/4 cup organic, all-purpose flour, sifted
2 tablespoons organic cane sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold organic unsalted butter, cut into small pieces (I used raw butter)
1/4 cup rolled oats, plus more for sprinkling
6 tablespoons organic half + half, plus more for brushing

Lifestyle Blogger Cassie Winslow of Deco Tartelette shares her recipe for Boysenberry Plum Cobbler
Directions:

For the Boysenberry Plum Cobbler Filling…

Preheat oven to 375 degrees. Stir together boysenberries, sliced plums, sugar, cornstarch, lemon juice, and salt. Transfer to baking dish (I used an 8 inch round ceramic tart dish).

For the Boysenberry Plum Cobbler Topping…

Stir flour, sugar, baking powder, and salt. Add butter using your fingers and work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Distribute 6 dollops of dough over fruit in baking dish. Brush tops with half + half. Sprinkle with more oats. Bake until bubbling in center and biscuits are golden brown, about 45 minutes. Let cool at least 2 hours before serving.

If you are a fan of boysenberries, you’ll love our Boysenberry Lavender Pink Lemon Drops…find the recipe here

Photography by Cassie Winslow
Recipe adapted from Martha Stewart

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