Tuesday, June 24, 2008
TWD: Mixed Berry Cobbler
For years, I never knew there was a difference between a crisp and a cobbler. As a matter of fact, I wasn't aware of the difference until this week's Tuesdays with Dorie recipe came out. Let it be known, there is definitely a difference.
Now, I'm not necessarily saying that a cobbler is fussy. But, I will say that cobbler is far more fussy than a crisp. A crisp is a 10-minute affair. You can chop the fruit, toss together the topping, and have it ready to bake before the oven is even preheated. Not so with a cobbler, which requires making a dough similar to a pie crust.
The end result was excellent, so I'm not complaining. The frozen mixed berries worked perfectly, and didn't require chopping, etc. The topping was crisp and crunchy, and just right under the mushy berries and melting vanilla ice cream. If I had to change anything at all, it would be the fruit. I have an aversion to anything that tastes too much like artificial raspberry flavoring--a lasting result of having Lyme disease at nine years old, and having to take a raspberry-flavored medicine that made me feel seasick all summer. The combination of the raspberries (which I have no trouble eating fresh) with the sugar and cornstarch came a little too close to hitting that old gag point. Next time, I might stick to blueberries and strawberries. Or, maybe take Dorie's suggestion in "playing around," and try it with apples and maple syrup. Yum!
Another note--you can ignore Dorie's pleas to eat this the day it is made. We did, of course. But, as a two-person household, we weren't about to finish it in one night. Unrefrigerated, it kept quite nicely and was very satisfying today. So, rest assured, if you do not finish it in one sitting, it will keep just fine overnight.
Overall, this was a great recipe. I'm definitely looking forward to using it for the base for many future variations.