Here's the recipe in case anyone wants to make it at home!
Artist Point Berry Cobbler
from Artist Point Restaurant, Wilderness Lodge
3 cups all-purpose flour
1/4 tbsp. salt
2 1/2 tbsp. baking powder
1 1/8 cups granulated sugar
1/2 cup unsalted butter
2 eggs
1 cup heavy cream
2 cups blueberries or other seasonal berries
8 tbsp. brown sugar
8 tbsp. unsalted butter
Whipped cream or ice cream
Combine the flour, salt, baking powder and sugar. Break the butter apart into small pieces and mix it in. Add the eggs and stir until just absorbed. Add the heavy cream and mix just enough to incorporate (batter should be lumpy). Divide the dough into four pieces. In four 6-inch cake pans lined with parchment paper, place the pieces of dough, spread evenly along bottom of the pans. Spread the blueberries on top of each piece. Sprinkle each with 2 tablespoons brown sugar. Dot each with 1 tablespoon butter. Bake in a preheated 350 degree oven for 15 minutes, or until an inserted toothpick comes out clean and dry and the cobblers are lightly browned. Cool to room temperature, add fresh berries (if desired) and serve with a dollop of chilled whipped cream or vanilla ice cream.
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And here's the one from Whispering Canyon:
Whispering Canyon Berry Cobbler
Yield: 1 6 oz skillet
Biscuit for cobbler
1 1/2 cup Shortening - all purpose
1 Tbs salt
2 1/2 tbs sugar
5 tbs baking powder
7 1/2 cups flour - all purpose
2 1/2 cups buttermilk
Method:
1)add shortening, salt, sugar, baking powder, and flour.
2)mix until crumbly, small pea size pieces.
3)add buttermilk and mix very little, only to bring together into a dough.
4)roll out on flour dusted table 1/2" thick, place on greased backing sheet.
5)Bake at 400* until light brown on top approximately 18 minutes.
6)when cool, crumple up 2 oz of baked biscuit and place in 6" skillet.
Cobbler Berry filling:
1 1/2 cup water, cold
3/4 cup sugar
2 1/4 tbs cornstarch
4oz apples, sliced fresh or frozen
4oz red raspberries, frozen
4oz blueberries, frozen
2oz cranberries, frozen
Method:
1)put all fruit except blueberries in pot.
2)place on stove on high heat.
3)dissolve starch in water and add to fruit and stir.
4)when mixture starts to thicken, add blueberries, stir.
5)cook until thick and clear, stirring often.
6)when cool scoop 8oz of filling over crumpled biscuit in skillet.
Streusel topping:
3/4 cup butter
1/4 cup sugar, granulated
1/4 cup sugar, brown
3 1/4 cup flour - all purpose
1 tsp vanilla extract
1/2 tsp cinnamon
method:
1)put all into mixing bowl, use dough hook or paddle and mix until crumbs.
2)do not over mix, or it will turn into dough.
Cobbler construction:
1)sprinkle 1/2oz streusel over biscuit crumbs in 6" skillet.
2)place berry filling over biscuit with streusel and sprinkle 2 1/2oz of streusel topping over fruit.
3)bake cobbler in 400* oven for 15 - 20 minutes. or until streusel topping is light brown.
4) serve with Loganberry ice-cream.
