h at f i e l d ’ s
Apple-Huckleberry Cobbler Cobbler is the perennial dessert of summer, a vehicle for all those backyard fruit harvests. The shortcake gives this version a buttery richness that hums in harmony with the brightness of berries.
Filling 8 or 9 Granny Smith apples, peeled, cored and sliced ½ cup granulated sugar 1 cup huckleberries, or substitute blueberries Zest and juice of ½ lemon 1½ teaspoons apple pectin Shortcake 1q cups all-purpose flour 3½ tablespoons granulated sugar 18 teaspoon salt 1½ tablespoons baking powder 6 tablespoons unsalted butter, cold, cut into ½-inch cubes q cup plus 1 tablespoon heavy cream 3 tablespoons raw sugar
In a bowl, toss the apples in the sugar and let sit for an hour. Meanwhile, make the shortcake: put all dry ingredients except raw sugar in a mixing bowl. Add butter cubes and mix on medium-low speed until the pieces of butter are peasized. Slowly pour in q cup cream until just combined. Do not overmix. Pat dough into a circle and chill for 15 minutes. Then roll dough out with a rolling pin to a ¾–inch thickness and punch out 2½-inch circles with a cutter or the rim of a glass (or any other desired shape with a cookie cutter). Brush with the remaining 1 tablespoon cream and sprinkle raw sugar on top. Chill until needed. Add the lemon zest, lemon juice, and pectin to the apples. In a buttered 3-quart casserole dish, layer a third of the apples and sprinkle a third of the huckleberries over them. Repeat two more times, saving a few apples to cover the top. Bake at 375°F for 10 minutes. Then remove from oven and arrange shortbread circles evenly over the top, covering about 50 percent of the fruit. Lower the heat to 350°F and bake for an additional 15 to 20 minutes, or until shortcake is golden and fruit is bubbly. Serves 12
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