Berry buttermilk cobbler with lime and ginger
Blueberry cobbler has always been my brother's favorite dessert, but that doesn't mean it's not one of mine too. In fact, I have a special connection to this dish that goes beyond just its delicious taste. I learned how to make blueberry cobbler back in Houston, during a time when our kitchen was barely equipped for proper baking. But necessity is the mother of invention, and with a fork instead of a whisk to mix together the dough and a spoon instead of a spatula to combine berry filling, I managed to assemble this dish effortlessly as a result. This dish quickly made its way into our repertoire.
The cobbler is enhanced with the addition of fresh lime zest and a hint of ginger to add brightness, a citrusy aroma, and a subtle warmth and floral note from orange blossom that beautifully complements the sweet, tart taste of the blueberries. It's like a taste of summer in every bite. When the cobbler is hot out of the oven, we love to serve it with a generous scoop of vanilla ice cream melting over the top. The contrast between the warm, gooey fruit and the cold, creamy ice cream is pure bliss. But on cooler days, a dollop of custard or a drizzle of cold cream is just as satisfying. It's a versatile dessert that can be enjoyed in any season, for any occasion.
Filling :
900g / 2lb of mixed fresh blueberries, rinsed. ( you can use frozen blueberries but make sure it’s thawed)
1 tsp of orange blossom ( good quality).
1 Tbsp fresh lime juice.
1 Tbsp of lime zest.
1/2 teaspoon of ginger
(50g) ¼ cup sugar.
1 or 2 tablespoons of cornstarch ( check the note below)
Sea salt.
Topping :
(260g) 2 cup all-purpose flour.
4 tablespoons of cornstarch.
100g ( 1/2 cup of sugar).
110g unsalted butter, melted.
(250ml) 1 cup buttermilk or full fat Laban.
Preheat your oven to 375°F. Lightly greasethe bottom of a 9-by-13-inch baking dish with the butter.
For the filling:
In a medium bowl with use your hands and rub granulated sugar and lime zest until fragrant.
Add the berries and orange blossom drizzle with the lime juice and zest.
Add the ginger, sugar, orange blossom, and cornstarch ( if using ) pinch of salt, combine all of the ingredients gently by using spatula.
For the topping :
In a large bowl, combine the remaining sugar, the flour, cornstarch , and ½ tsp salt. Add melted butter & buttermilk and whisk until all the ingredients incorporated.
Use 1 tablespoon to dollop the dough evenly over the berries. Chill in fridge for 10 minutes.
Put the baking dish on lined baking sheet with parchment paper to catch the drips.
Bake the cobbler until the topping is golden brown and the berries are bubbling, about 1 hour. Let stand aton a wire rack for 15 minutes before serving so that the juices are thickened.
Serve warm with vanilla ice
Notes:
I don’t recommend using strawberries cuz they contain so much water, even if add more cornstarch I’m afraid the taste would be a bit bitter.
Taste the berries and adjust the sweetness of by using sugar & lime juice.
and also to check how the blueberries juicy they are if you’re using raspberries or blackberries I recommend adding 1 or 2 tablespoons of cornstarch.
This recipe is adopted from Julia turshen
