This recipe is incredibly easy and everyone should add it to their “go-to dessert” during berry season. Not only is it bursting with the warm sultry flavors of the berries, I used fresh blackberries, blueberries, and raspberries, but it has a nice zing from the zested lemon and fresh ground pepper.
The ultra jammy fruit with the pepper reminded me of a very bold Zinfandel, hits you right away, and then softens and leaves a memorable taste. I wanted to keep the dessert looking rustic so I did drape the biscuit crust, which was not over sweet and came out very flakey, over the top, trimmed it, and let it bake. It turned out, beautiful.
Instead of plain vanilla ice cream, we made mascarpone ice cream, from The Perfect Scoop (by the way if you love ice cream and love to make it, this is your book) by David Lebovitz. This was a favorite of ours last year, we made it very often, and trust me it will be an all-time favorite again, this year! The creamy slightly “farm animal” taste of the mascarpone went so well with the mixed berries. I did throw in a vanilla bean while making it, so it had the extra exotic kick of the vanilla taste.
A really fantastic combination; in fact, I am going to stop writing now and get a bowl of that!
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