Berry Cobbler with Vanilla Whipped Cream

The grand finale of my cooking class at Charleston Cooks with Chef Mark Pollard was this beautiful and delicious berry cobbler!  It was simply divine!

Berry Cobbler with Vanilla Whipped Cream

  Serves - 12

Fruit:

4 cups berries, sliced such as blueberries or blackberries

½ cup bourbon or berry or fruit liqueur (i.e. Grand Marnier)

2 tablespoons brown sugar

Cobbler Topping:

1 cup all purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon kosher salt

1 stick unsalted butter

1 cup granulated sugar

1 egg

½ cup sour cream

½ orange, zested

Vanilla Whipped Cream:

2 cups chilled heavy whipping cream

4 Tablespoons powdered sugar

1 teaspoon vanilla extract

Directions:      

•   Preheat oven to 350 degrees.  
•  Place fruit, bourbon, and brown sugar in a small mixing bowl.  Toss together and let sit while making cobbler topping. 
•  In a medium mixing bowl, whisk together flour, baking powder, cinnamon, and salt. 
• Place the butter and sugar in the bowl of a stand mixer, and beat together until light and fluffy, about 3-5 minutes. 
• Add the egg to the bowl, and beat to combine.  
• Add dry ingredients and mix until just combined. 
• Add the sour cream and zest to the bowl, and stir by hand just until incorporated.
•   Place fruit in bottom of 9x13-inch baking dish, or into 12 (4-ounce) ramekins and drop the topping by the spoonful over the fruit.  Do not spread topping.
• Bake in preheated oven until topping is golden brown and firm on top, about 25-40 minutes, depending on size.
•  Beat together the heavy cream, powdered sugar, and vanilla until soft peaks form. Top the cobbler with this light & creamy delight!

  

NOTE:  For some reason, I don't have the class recipe for the vanilla whipped cream, so the one that I have included is from Bon Appetit.