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37
2 teaspoons ground cinnamon
½ teaspoon orange zest
Topping:
2¼ cups unbleached, all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon orange zest
½ cup unsalted butter, cold and cut into small cubes
½ cup buttermilk
½ teaspoon pure vanilla extract
1. Coat a 13 x 9-inch pan well with nonstick cooking spray.
2. Prepare the filling by combining the cut fruit in a large mixing bowl
with the sugar, flour, cinnamon and zest. Mix together well and pour
into prepared pan.
3. Place the oven rack in position 1. Select Bake at 350°F for 35
minutes.
4. Once preheated, place pan with filling into the oven.
5. While the fruit is baking, prepare the topping. Place the flour, sugar,
baking powder, baking soda, salt, cinnamon and orange zest in
the bowl of a food processor fitted with the metal chopping blade.
Process dry ingredients together for about 10 seconds to sift.
6. Add the cold, cubed butter to the dry ingredients and pulse together
until mixture resembles a coarse meal.
7. Combine the buttermilk and vanilla extract. Add the buttermilk
mixture by pulsing until ingredients are just combined.
8. Once the fruit has cooked, remove the pan from the oven. Scoop
the topping onto the fruit so that it is evenly spaced, leaving space
in between each scoop as the topping will expand quite a bit when
baked. It is not necessary for the fruit to be completely covered.
9. Select Bake again and set to 325°F for 45 minutes.
10. Cobbler is ready when the top is an even, deep golden and
completely baked through.
11. Serve warm with fresh whipped cream or ice cream.
Nutritional Information per serving:
Calories 246 (19% from fat) • carb. 50g • pro. 2g • fat 5g • sat. fat 3g
chol. 13mg • sod. 227mg • calc. 30mg • fiber 3g
Strawberry Shortcakes
Capture early summer when strawberries are in season
with this classic dessert.
Makes 12 individual shortcakes
1 recipe Buttermilk Biscuits (see page 34)
1½ pounds strawberries, cut into quarters (for larger strawberries,
cut into 8 pieces)
3 tablespoons granulated sugar
Pinch salt
1½ cups heavy cream
¼ cup plus 2 tablespoons confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1. Slice biscuits in half lengthwise.
2. Toss the strawberries with the granulated sugar and tiny pinch
of salt. Let sit in order for the strawberries to slightly macerate,
about 10 minutes.
3. Right before serving, prepare whipped cream by whisking the heavy
cream in a large mixing bowl with a hand mixer. Start on a low speed
and gradually increase. Once cream slightly thickens, add the sugar
and vanilla extract Continue to whisk on high speed until cream
reaches firm peaks, about 2 to 2½ minutes.
4. To assemble shortcakes, top each biscuit bottom with a spoonful of
berries and then top each with ¼ cup of whipped cream.
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