Print
My Island Bistro Kitchen’s Gooseberry Cobbler
A cooked filling with gooseberries and baked under a cobbler topping, this old-fashioned Gooseberry Cobbler is a tasty treat when gooseberries are in season. Lovely served simply plain on its own but divine with a scoop of ice cream or a dollop of whipped cream.
Servings 6
Ingredients
Gooseberry Base:
- 12oz/340g gooseberries, topped and tailed (stems and blossom ends removed)
- 2/3– ¾ cup granulated sugar (depending on sweetness/maturity of berries)
- 3 tbsp cornstarch
- 1 tsp finely grated orange zest
- 1 tsp orange juice
- ¼ tsp (rounded) cardamon
- ¼ tsp (rounded) nutmeg
- ½ tbsp butter
- 1¼ tsp pure vanilla extract
Cobbler Topping:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 2¼ tsp baking powder
- 1/8 tsp nutmeg
- Pinch salt
- ¼ cup + 1/2 tbsp cold butter, diced into small cubes
- 1½ tsp finely grated orange rind
- 6 tbsp buttermilk or cream (either 5%M.F., 10%M.F., or 18%M.F)
- 2 tsp buttermilk or cream for brushing cobbler top
- 1 tbsp turbinado sugar, or 1½ - 2 tsp granulated sugar, for sprinkling on top of cobbler (optional)
Instructions
To make Gooseberry Base:
-
Rinse gooseberries in cold water. Dry in tea towel. Using the tip of a sharp paring knife, remove and discard stem and tail ends from berries.
-
Place gooseberries in medium-sized heavy-bottomed saucepan. Mix the sugar into the berries. Let stand 10 minutes, stirring occasionally, to allow sugar to dissolve with the juice from the berries. Add the remaining ingredients, except the butter and vanilla. Bring mixture just barely to the boiling point over medium heat, stirring periodically. Reduce heat to medium-low and cook for about 1 minute longer. Remove mixture from heat and stir in the butter and vanilla. Set aside while preparing cobbler topping.
Preheat Oven and Prepare Baking Pan
-
Position oven rack in center of oven and preheat oven to 375°F. Lightly grease a 1-quart/1-litre rectangular-shaped baking dish.
To make the cobbler topping:
-
In small bowl, whisk flour, sugar, baking powder, nutmeg, and salt together. Toss the butter cubes with the dry ingredients and cut in the cold butter using a small pastry cutter. Stir in the grated orange rind. Stir in the buttermilk or cream and incorporate ingredients to make a shaggy dough. Transfer dough to lightly floured work surface. Pat dough into about ½“ thickness, and shape into a rough rectangular shape the size to fit the baking dish. Do not overwork dough. Cut dough into equal-sized pieces of number desired to resemble cobblestones appearance and place over filling. With a silicone pastry brush, lightly brush topping with buttermilk or cream. Sprinkle turbinado (or granulated) sugar over cobbler topping, if desired.
-
Place baking dish on a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler to oven. Bake for approximately 35-40 minutes or until gooseberry base is bubbling and cobbler topping is golden tanned. Let cobbler sit for about 15-20 minutes to allow it to set before serving. Serve warm, either plain or with a scoop of ice cream or a dollop of whipped cream.
Recipe Notes
Yield: Apx. 4-6 servings
[Copyright My Island Bistro Kitchen]
NOTES:
1. The cobbler topping calls for buttermilk or cream; however, whole milk, in an equal amount, may be substituted. Fat-reduced dairy is not recommended.
2. To make the recipe gluten-free, use an equal amount of a cup-for-cup all-purpose gluten-free flour instead of the wheat-based all-purpose flour called for in the recipe.
3. Any 1-quart/1-litre baking dish will work for this dessert; the rectangular-shaped baking dish (shown in the photos) is a very easy dish from which to portion out the dessert.