Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
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Don’t you agree? It really is the best time of year for desserts, right? And nothing is more simple and comforting than a homemade berry cobbler. No tricky candy-making, no homemade crust, no 2-hour baked fruit cakes!
A few little tricks ensure the simplicity of this recipe. First, a yummy blend of frozen berries and cherries is key! Not only are they an economical ingredient, they also allow for berry desserts to be a year-round occurrence! Second, the crumble topping is a perfect replacement for pie crust, adding a crisp texture and even more flavor to this cobbler with none of the hassle of pie crust. In all, this recipe comes together start-to-finish, in under 45 minutes!
To make this cobbler, you’ll start by combining the fresh cranberries, frozen cherries and berries, orange zest, spices, butter and sea salt in a medium (3-4 qt) saucepan over medium heat.
While this cherry berry mixture is coming to a low simmer, in a small bowl, combine the cornstarch and water to make a slurry. Stirring continuously, add cornstarch-slurry mixture to the simmering berries. Allow to simmer 1-2 minutes until mixture thickens slightly. (Tip : When you can run your finger down the juices on the back of a wooden spoon and the traced line remains, turn off the flame.)
Pour berry mixture into a prepared baking dish. A 10″ x 10″ or 8″ x 8″ dish will work perfectly. (I used 4 – 6″ round bakers.)
Next, prepare the crumble topping by combining the topping ingredients in a medium mixing bowl. Using a fork, pastry knife or your hands, combine ingredients into pea-sized bits. Sprinkle crumble topping over the cobbler. (*This may make more topping than you’ll need, so you may have some left over for your next crumble.)
Place the cobbler on a parchment-lined rimmed baking sheet (to catch any cobbler juices that may bubble over during baking). Bake at 350° for 20-25 minutes, until the cobbler is bubbly and the crumble topping is crisp and light golden in color.
All of the warm spices, that ginger and cinnamon and nutmeg, mixed with the refreshing aroma of orange zest add a coziness to this recipe that pairs perfectly with the tangy sweetness of cherries, berries and cranberries. And just look at that beautiful vivid berry magenta color?! It’s a must for every holiday menu for sure!
And speaking of vivid colors, have you seen Sinkology’s new VIBE fireclay apron front sink collection? Newly released matte and gloss finishes in white, gray and black — and a gorgeous blue! Check them all out HERE.
Add a little color to your menu with this Winter Cherry Berry Cobbler and a little color to your kitchen with a beautiful Sinkology VIBE sink!
Winter Cherry Berry Cobbler
- 1 lb frozen whole cherry berry blend
- 6 oz fresh cranberries
- zest of 1/2 orange
- 1/2 t sea salt
- 3/4 c sugar
- 1 1/2 t ground cinnamon
- 1/2 t ground nutmeg
- 1/8 t ground ginger
- 2 T butter
- 1 1/2 T cornstarch
- 6 oz water
Crumble Topping
- 2 c flour
- 2 c sugar
- 2 sticks butter
- zest of 1/2 orange
- 1/4 t sea salt
Preheat oven to 350°. In a 3-4 quart saucepan, combine first 9 ingredients. Bring to a low simmer, stirring frequently.
While berry mixture is coming to a simmer, make a slurry by combining cornstarch with water in a small bowl.
Once mixture is at a low simmer, add cornstarch-slurry mixture to the simmering berries while stirring continuously. Allow to simmer 1-2 minutes until mixture thickens slightly. When you can run your finger down the juices on the back of a wooden spoon and the traced line remains, turn off the flame.
Pour mixture into a prepared (non-stick sprayed) 10″ x 7″ or 8″ x 8″ baking dish. (Or 4 – 6″ round bakers, as pictured)
To prepare crumble topping, combine the crumble topping ingredients in a medium mixing bowl. Using a fork, pastry knife or your hands, combine ingredients into pea-sized bits.
Sprinkle crumble mixture over the top of the cherry berry filling. (*This may make more topping that you’ll need, so you may have some left over for your next crumble.)
Place the dish on a parchment-lined rimmed baking sheet and bake until bubbly and crumble topping is crisp and slightly golden in color, approximately 20-25 minutes.
Allow to cool 5 minutes before serving.
Serves 8
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