Berries are part of the delight of summer. Whether you mix them with other fruits in a salad or add them to yogurt as a breakfast treat or just pop them into your mouth as a snack they are one of the enjoyments of the season.
Over the years I’ve discovered that not all berries are equal—that is, when you combine them into one of my favorite desserts, berry cobbler. This is the dessert I serve at our paella parties, because it’s a good contrast to the full flavors of the paella.
One of my favorite berries are raspberries, but when cooked they don’t hold up; they become liquid and lose their flavor in the sauce. On the other hand, blackberries, blueberries, and strawberries are perfect for cobbler because they soften enough to create a sauce but not enough to lose their shape. So each spoonful you pull from the cobbler comes out with berries combined with the delicious crusty topping.
Because the topping is so good, I always double the recipe so I have more than enough to cover the berries with big chunks of the topping before it goes in the oven.
Berry CobblerServes: 8
2 containers strawberries
2 containers blueberries
1 container blackberries
⅓ cup granulated sugar
2 tablespoons all-purpose flour
1½ cups flour
¾ cup sugar
¾ cup brown sugar
1 stick butter cut into ½ cubes, room temperature
From Le Kitchen Cookbook: a Workbook page 311
Using the same recipe, try experimenting with different fruits such as: peaches and apricots and, as the season changes, try apples and pears.
Do you have a special way to enjoy berries?
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Having a party again is simply wonderful. Every summer, Mark, my husband, makes a gigantic paella and we invite friends to watch the process (trust me, it is a show) and eat the amazing results. The party always occurs between the 4th of July and the 14th, Bastille Day. Are you wondering why we make a paella to . . .