From Delicious Disney by The Disney Chefs with Pam Brandon
This spectacular cobbler is served at Artist Point at Disney’s Wilderness Lodge in Disney World.
- 1 1/2 Cup all-purpose flour
- 1/2 Cup granulated sugar
- 2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/2 Cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
- 1 Large egg
- 1 Cup heavy cream
- 12 Ounce fresh blueberries
- 2 Tablespoon light brown sugar
- 1/2 Pint each fresh raspberries and blackberries, and 8 strawberries, for garnish
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. With a pastry blender, two knives used scissor-style, or your hands, blend in ½ cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
Preheat oven to 350 F. Lightly grease a 9-inch round cake pan, line the bottom with waxed paper, and grease the paper.
Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place the remaining 2 tablespoons butter pieces over berries.
Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut it in wedges, and serve with the fresh raspberries, blackberries, and strawberries. Top with vanilla ice cream.
Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.