Chef Vivian Howard has used blueberries, blackberries, cherries, strawberries, plums, apricots and peaches in this recipe, as well as figs, apples, oranges and a combination of tangerines and cranberries for a festive-looking holiday cobbler. So feel free to combine fruits and add spices to suit the occasion. Clove, allspice and cinnamon work well with fruits such as fig and apple.
The filling needs to macerate for at least 2 hours and up to overnight. The dough for the crust needs to be refrigerated for at least 30 minutes and up to 3 days in advance.
Adapted from a recipe by Vivian Howard, co-owner of the Chef and the Farmer restaurant in Kinston, N.C., and host of the PBS series "A Chef's Life."
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Ingredients
measuring cupServings: 8-10
For the filling
For the crust
Directions
Step 1
For the filling: Combine the blueberries, sugar, lemon zest and juice and the salt in a mixing bowl. Use the back of a spoon to press the mixture to burst some of the fruit. Stir and cover; let the berries macerate at room temperature for at least 2 hours or up to overnight, stirring when it's convenient.
Step 2
Pour the juices from the bowl into a small saucepan; bring just to a boil over medium heat. Cook for about 15 minutes, until the liquid is syrupy and has reduced by about half.
Step 3
Pour the reduced liquid over the macerated blueberries. It should coat and cling to the fruit like that scary cherry pie filling from the can.
Step 4
For the crust: Combine the flour, cornmeal, baking powder and salt in a medium bowl.
Step 5
Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer. Beat on low, then medium speed until light and fluffy. Stop to scrape down the bowl.
Step 6
Add the egg and vanilla extract; beat on medium speed until well incorporated. Stop to scrape down the bowl.
Step 7
With the motor on low speed, gradually add the flour mixture, beating just until incorporated to form a soft, sticky dough.
Step 8
Transfer the dough to a separate bowl. Cover with plastic wrap; let it rest for 30 minutes, or refrigerate it for up to 3 days.
Step 9
When ready to assemble, preheat the oven to 350 degrees. Grease a 9-by-12 baking dish with a little butter. Spread the fruit evenly in the bottom. A crust-to-filling ratio is key here; you need 1/2 inch of dough for every 1 1/2 inches of filling.
Step 10
Allow the dough to come to a cool room temperature (about 10 minutes on the countertop).
Step 11
Flatten some dough between your hands to a thickness of 1/2 inch. Lay it on top of the fruit; 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.
Step 12
Cool for at least 20 minutes before serving.
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Nutritional Facts
Per serving (based on 10)
Calories
500
Fat
29 g
Saturated Fat
18 g
Carbohydrates
58 g
Sodium
270 mg
Cholesterol
90 mg
Protein
4 g
Fiber
2 g
Sugar
36 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe by Vivian Howard, co-owner of the Chef and the Farmer restaurant in Kinston, N.C., and host of the PBS series "A Chef's Life."
Tested by Mary Pat Flaherty.
Published October 7, 2014
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