Balsamic Berry Walnut Cobbler with Bourbon Cream
Aug 11, 2022
6
15 minutes
45 minutes
When pouring over my recipes for that perfect ending to a three course meal for the Finale of The Great American Recipe, it came down to Jenny's Banana Pudding or my Aunt Fred's Cobbler. After a pretty intense pros and cons session, the cobbler won!
This cobbler is a simple recipe that harkens back to the kitchen of my Aunt Fred from the hills of West Virginia. I straight up Brian-ified this recipe by adding a few of my favorite flavors and took it from the hollers of West Virginia to the Bluegrass State with some bourbon whipped cream.
This cobbler is a simple recipe that harkens back to the kitchen of my Aunt Fred from the hills of West Virginia. I straight up Brian-ified this recipe by adding a few of my favorite flavors and took it from the hollers of West Virginia to the Bluegrass State with some bourbon whipped cream.
Directions
First Things First
- Place a metal mixing bowl in the freezer for later.
For The Cobbler
- Preheat the oven to 350 degrees.
- Slice up the strawberries and mix with whole raspberries, the balsamic vinegar, mint and ½ cup of sugar.
- With the walnuts, melt 1 stick of butter in an 8x8x2 pan.
- Mix the flour, baking powder, butter milk and 1 cup of sugar into a batter. Mix thoroughly.
- Pour the batter over the melted butter.
- Add the fruit to the top of the batter, taking care to distribute dollops across the cobbler.
- Using a spatula, gently push the fruit and batter around to disperse. Do not mix.
- Sprinkle the remaining ½ cup sugar on top.
- Bake at 350 degrees for 45 minutes.
For the Whipped Cream
- Get that bowl out of the freezer.
- Add whipping cream to the frozen bowl.
- Using a whisk, beat the whipping cream to soft peaks. Do not over mix or you'll have butter.
- Add a tablespoon of whiskey and whip back to soft peaks.
- Add confectioners sugar and whip back to soft peaks.
To Serve
- Let the cobbler cool then serve with a dollop of whipped cream.
