Berry Cobbler
INGREDIENTS:
- 8 cups mixed berries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon pure vanilla extract
Biscuit Topping
- 1 and ½ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 and ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- ½ cup buttermilk, cold
- for topping before baking: 1 tablespoon buttermilk and coarse sugar
DIRECTIONS:
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.
- Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick. You could also use a food processor. While slowly stirring, slowly drizzle in ½ cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this—just flatten the dough in sections and cover most of the berries.
- Brush the top of the biscuit dough with 1 tablespoon of buttermilk and then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.
- Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. Stick a toothpick into the biscuit topping, if it comes out clean, it is cooked through and the cobbler is done. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 5 days.
© Recipe courtesy of Sally’s Baking Addiction.
JULY WINE CLUB:
Broken Earth Winery
Limited Release Tempranillo
Estate Grown
Paso Robles, California
BOLD WINE STYLE
This wine immediately captures your attention. The fruit and oak combine wonderfully on the nose and this harmony continues through the palate. Brighter red fruits abound with great length and flavor, with a balanced firm, finish.
Varietal: Tempranillo
Analysis: 14.6% alcohol / volume
pH: 3.57
R/S: 2.0 g/L
TA: 6.7 g/L
Appellation: Paso Robles, California
Awards: 91 pts. — Wine Enthusiast
Tempranillo:
This grape is a native Spaniard, where it reigns supreme in the famous Rioja region. You might also find it in Portugal under the name Tinta Roriz, where it is a key player in Port production. The name itself is a clue to its personality – “tempranillo” is a derivative of Spanish for “early,” hinting at its characteristic fast ripening.
Winemaker’s Notes:
“Broken Earth had some of the very early plantings of this variety in Paso and, although it was a tiny block, it encouraged us to plant much more in 2016. Block 5J is 15.09 acres of Clone 770 planted on 10’ x 5’ spacings and utilizing simple vertical shoot position (VSP) for canopy management.
It is an active growing variety, as mentioned has the benefit of ripening earlier and provides a plush, ‘fleshy’ palate but with ample tannins to balance the fruit. The wine is quite aromatic and warrants a more obvious oak regime which utilizes mostly new and some used barrels, with a mixture of French and Hybrid (French oak heads and American oak staves). Harvested at 24.5 Brix, and following a cool ferment, it spent 15 months in oak.” – Chris Cameron, Winemaker
About Broken Earth Winery:
Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries.
Continental Vineyards was growing grapes for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing. This tradition continues today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region.
Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.
Information & Photos © Broken Earth Winery – All Rights Reserved.
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