Balsamic Berry Walnut Cobbler with Bourbon Cream
Brian Leigh
6
15 minutes
45 minutes
Americana
Dessert
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.
Ingredients
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8 ounces butter, unsalted
1 cup flour, all purpose
1 ½ tsp baking powder
2 cups sugar
1 cup butter milk
1 cup strawberries, sliced
1 cup raspberries
1 tsp balsamic vinegar
a few leaves of mint, crumbled
¼ cup walnuts
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1 cup heavy whipping cream
1 tablespoon Kentucky bourbon
¼ cup confectioners sugar
Directions
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Place a metal mixing bowl in the freezer for later.
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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.
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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.
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Let the cobbler cool then serve with a dollop of whipped cream.
