Looking through the old recipe box for something new, I stumbled upon an old New York Times recipe from Nathalie Dupree (New Southern Cooking) for a strawberry-blue berry cobbler in honor of the 100th anniversary of the Statue of Liberty. Add a little whipped cream and you have a red, white, and blue finish to a Fourth of July barbeque.
Liberty Cobbler, from Nathalie Dupree in the New York Times
- 2 cups sliced strawberries
- ¼ cup sugar + ½ cup water (dissolved)
- 6 tablespoons butter
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup sugar
- 2 pints blueberries
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
- Whipped cream
Make the filling by pouring the sugar mixture over the strawberries. Mix and let rest for half an hour.
In the meantime, heat your oven to 350. Put the butter into a 9 x 13 baking dish and place in the oven to melt.
Mix together the flour, baking powder and salt. Stir in the milk and sugar to make a batter.
Remove the baking dish from the oven and distribute the butter evenly. Pour the batter into the hot dish and then use a slotted spoon to place the strawberries evenly over the batter. Then pour the juices over the strawberries and return to the oven until the batter has risen over the berries and browned. Begin checking doneness at 30 minutes but may take up to 45 minutes depending on the oven.
While the cobbler is baking, pulse a pint of the blueberries into a course puree in a food processor or blender. Next, combine the remaining water and sugar into a saucepan and heat to boiling. Add the puree and the lemon juice and cook the mixture for a couple of minutes. Remove from heat and add the remaining berries.
Serve the blueberry sauce over the cobbler and top with whipped cream.
It’s Rosé all day!