A simple yet scrumptious dessert with fresh berries and balsamic vinegar.
By Laura Kasavan
Have you ever drizzled balsamic vinegar over fresh berries? The vinegar’s acidity plays beautifully against the sweetness of the berries in a perfect union of flavors. In this instance, a velvety smooth balsamic vinegar adds complexity to a berry cobbler.
You’ll want to use the buttery biscuit topping to soak up every last drop of syrupy juice. I paired strawberries with blueberries; use any blend of berries you prefer, or try a mix of berries with slices of stone fruit.
- 3 cups (450 g) strawberries, hulled and halved
- 1 cup (140 g) blueberries
- ¼ cup (48 g) granulated sugar
- 2 tablespoons (12 g) all-purpose flour
- 1½ tablespoons balsamic vinegar
- ⅛ teaspoon salt
- 1 cup (100 g) flour
- 2 tablespoons (24 g) sugar
- 1½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ¼ tsp salt
- 3 tablespoons (43 g) cold unsalted butter
- ¼ cup (60 g) plain fat-free yogurt
- 2 tablespoons (0.03 l) milk
- ¾ teaspoon vanilla extract
- Preheat oven to 400°F (200°C) and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
- Toss strawberries, blueberries, sugar, flour, balsamic, and salt together in a medium bowl. Set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Dice butter into pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
- Combine yogurt, milk, and vanilla in a small bowl; add to flour mixture and stir just until moist.
- Lightly flour hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
- Pour berry mixture into prepared baking dish; top with spoonfuls of biscuit dough.
- Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
- Let cool slightly on a wire rack before serving. Store leftovers covered in the refrigerator; warm before serving.