Best Liberty Cobbler Recipes
NATHALIE DUPREE'S LIBERTY COBBLER
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty's 100th birthday, in 1986. It's easy to prepare, and it can be adapted for use with almost any sweet and ripe summer fruit.
Provided by Nancy Harmon Jenkins
Categories dinner, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
- Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
- Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
- Remove dish with melted butter from the oven, and pour in the batter.
- Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
- Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
- Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
- Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 343 milligrams, Sugar 42 grams, TransFat 0 grams
LIBERTY COBBLER
Steps:
- Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes. Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt. Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter. Remove dish with melted butter from the oven, and pour in the batter. Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top. Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes. Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration. Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.
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