With a bounty of fresh berries to choose from, a great way to combine flavors into a sweet and satisfying dessert is Oregon Culinary Institute’s Chef Robert Parks’ strawberry-blueberry cobbler.
OCI is the only independent culinary school in Portland, essentially feeding Portland’s lauded food scene with its graduates, and Parks epitomizes the sense of community in his approach to teaching.
Parks loves the art of desserts and pastries and just one example is this simple, easy-to-prepare cobbler that makes use of seasonable berries and is perfect for the novice & expert to make at home. Chef Parks also has simple instructions for making a cobbler crust to top off this classic dessert.
The following recipe serves eight:
2 pints fresh Oregon Strawberries
2 pints fresh Oregon Blueberries
1Ž2 cup sifted brown sugar
1 tablespoon Balsamic vinegar
1. Wash berries, top and cut strawberries into quarters
2. Toss berries with brown sugar and Balsamic vinegar
3. Place berries in a 9”x 13” baking dish
3 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1 stick cold butter, cut into small pieces
1 cup half and half
Prepare by hand (Biscuit Method)
- Sift together flour, sugar, baking powder and salt.
- Rub butter into dry ingredients.
- Add half and half and mix until soft dough forms.
- Turn onto a floured board and knead by hand for 1/2 minute.
- Roll dough 1” thick the size of the baking dish and cut into 1” strips
- Place strips crisscross over fruit
- Brush dough with egg wash and sprinkle with additional sugar.
- Bake at 400°, 15-20 minutes.
Serve with ice cream or whipped cream