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Mixed berry cobbler with orange-scented biscuits

Mixed berry cobbler with orange-scented biscuits
Francine Orr / Los Angeles Times

We go to great restaurants for magic, for an extraordinary experience that is beyond our reach as home cooks. And so how to explain that the single most memorable dish I had at Alain Passard's Michelin three-star restaurant l'Arpege in ... Read more

Total time: 55 minutes | Serves 8 to 12
  • 1 1/2 cups flour
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons orange zest
  • 1/4 cup butter, cold and cubed, plus more for buttering dish
  • 2/3 cup heavy cream
  • 1 1/2 pounds blackberries and raspberries
  • 2 teaspoons cornstarch
  • 2 tablespoons orange juice

Step 1Heat oven to 375 degrees. Lightly butter an 8-inch-square baking dish.

Step 2In a food processor bowl, pulse together the flour, 2 tablespoons sugar, baking powder, salt and orange zest. Add the cold cubed butter and pulse together just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining; that's fine.

Step 3Pour over heavy cream and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.

Step 4In a bowl, toss together the blackberries, raspberries, one-fourth cup sugar and cornstarch to coat lightly. Add the orange juice and stir gently to moisten.

Step 5Spoon the fruit into the prepared baking dish and then use 2 spoons to scatter generous 1- to 2-tablespoon clumps of the dough over the top, covering the berries nearly completely. Bake until the topping is puffed and golden and the berries have turned jammy and fragrant, about 45 minutes.


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