Berry Cobbler
We’re excited to share this Pelican Inn classic with you - adapted from the original recipe by Chef Vivian Howard, it’s a favorite of our summer guests.
Serves 8-10
Filling:
1 lb. super ripe berries (blueberries and blackberries are a great mix)
1/2 c. granulated sugar
finely grated lemon zest
2 T. of fresh lemon juice
1/2 t. salt
Crust:
1 c. flour
1 c. cornmeal
1/2 t. baking powder
1/2 t. salt
3 sticks of unsalted butter (plus more for baking dish) at room temperature
1 c. granulated sugar
1 T. light brown sugar
1 large egg
2 t. vanilla extract
For the filling combine the berries, sugar, lemon zest, juice and salt in a mixing bowl. Use the back of a spoon to burst some of the fruit. Stir thoroughly and cover. Store at room temperature for at least two hours and up to overnight.
When ready, pour the juices from the berries into a small sauce pan; bring to a boil over medium heat. Cook for approx. 15 minutes or until the liquid is syrupy and reduced by about half. Pour the reduced macerated liquid over the berries - and stir thoroughly.
For the crust, combine the flour, cornmeal, baking powder and salt in a medium bowl. Combine the butter and sugars in a mixer and beat until light and fluffy, stopping every minute or so to scrape down the sides of the bowl.
Add the egg and vanilla - beat on medium speed until well incorporated. Slowly add the flour - beating until just incorporated to form a soft sticky dough. Let the dough rest for 30 minutes (or can be refrigerated up to 3 days).
When ready to assemble, pre-heat the oven to 350F. Grease a 9x12 baking dish with butter. Spread the fruit evenly on the bottom of the baking dish.
A crust to filling ratio is key - you want 1/2” for every 1.5” of filling. If refrigerated, bring the dough to room temperature and flatten a disc of dough between your hands to about 1/2” thick. Lay it on top of the fruit and repeat to cover the filling as much as possible.
Place the baking dish on a rimmed baking sheet. Bake for about 1 hour. The top should be a dark golden brown and just set. Allow to cool for at least 20 minutes before serving.