From Food and Wine magazine, the August 2008 issue, I found an article with a delicious recipe for a baked berry dessert with a variety of options for the topping.
With photos of the four options, I found it difficult to choose which one to make first. Believe me, I will work my way through all four.
I chose to make the Mixed-Berry Spoon Cake, leaving the Cobler, Crumble and Pound Cake Crisp for later, after about 50 miles of jogging/walking/running or all three! Save room after dinner to add a dollop of whipped cream or scoop of vanilla ice cream.
With high summer upon us, it’s easy to find fresh, beautiful berries. Take advantage of these powerhouse fruits, filled with vitamins and fiber, as well as great taste.
MIXED-BERRY SPOON CAKE
8-10 SERVINGS (I think it’s more like 15 servings)
2 pounds of strawberries, quartered and hulled
12 oz. blackberries (I used black raspberries)
12 oz. raspberries
(I added a handful of blueberries)
3/4 c. sugar
2 T. cornstarch
1 1/2 c. flour
1 c. sugar
2 T. finely grated lemon zest
1 1/2 t. baking powder
1 t. kosher salt
1/2 c. milk
1 t. vanilla extract
1 1/2 sticks unsalted butter, melted (I used salted butter, and reduced the above salt a bit)
1. In a bowl, toss the berries with the sugar and cornstarch and let stand while you make the batter (about 10 minutes).
2. Preheat oven to 375. In a medium bowl, whisk the flour with the sugar, zest, baking powder and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moisteded, then whisk in the melted butter until smooth.
3. Spread the filling in a 9 X 13-inch baking dish. Spoon the batter over the top of the berries, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes ot clean. Let cool for 1 hour before serving. (Be warned – it may spill over onto your oven floor. Protect it if you want.)