This is from the cookbook Cooking with Mickey and the Disney Chefs, so I thought a Disney appropriate title would be fun! (Name the movie!)
“We want you to pick some berries.”
“Lots of berries!”
“But, I picked berries yesterday–”
“Oh, we need more, dear.”
“Lots, lots more!”
This is a great summer dessert or breakfast recipe!
I did make some changes to the recipe, namely, using blackberries instead of blueberries, and using a 9x square pan, instead of a round one.
1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) butter, cut into small pieces, + 2 tbsp butter, cut into small pieces (the stick goes in the batter; the 2 tbsp. is part of the topping)
1 large egg
1 c. heavy cream
12 oz. blackberries or blueberries (or even raspberries! Strawberries you’d have to cut up)
2 tbsp. light brown sugar
Optional garnish: vanilla ice cream or raspberry sorbet; fresh berries
1) In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. With a pastry blender, two forks, or your hands, blend in 1/2 c. 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!
2) Preheat over to 350. Lightly grease a 9″ pan (round or square), line the bottom with parchment or waxed paper, and grease the paper.
3) Press the dough evenly into the bottom of the cake pan. Place the berries on top of the dough and sprinkle with brown sugar. Place the remaining 2 tbsp. of butter over the berries.
4) Bake for 20-25 minutes, until golden brown. Cool on wire rack. (NOTE: This took me 25-30 minutes–you want to make sure the ENTIRE thing is golden brown, not just around the edges.)
Serve with garnishes, or unadorned.