Artist Point Berry Cobbler | Deserts | DONNE TEMPO
Artist Point Berry Cobbler
September/21/2008 04:14 PM Filed in: Deserts
Created by Chef Al Walker, Artist Point at
Disney’s Wilderness Lodge Resort
The beauty and the mystery of the American Northwest are recalled at Artist Point, a specialty restaurant at Disney’s Wilderness Lodge at Walt Disney World Resort, featuring seasonal ingredients from the Pacific Northwest, from wild salmon to grilled buffalo and steamed mussels. Among our signature dishes is this deceptively rich Artist Point Berry Cobbler to bake when summer fruit is in full swing.
The cobbler (some might call it a buckle or pandowdy) comes together quickly, and is delicious straight from the oven with a flourish of raspberries, blackberries, strawberries – whatever is freshest at the market. Add a scoop of vanilla ice cream or fruit sorbet for a beautiful finishing touch.
Artist
Point Berry Cobbler
Serves 6 to 8
1½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 ounces fresh blueberries
2 tablespoons light brown sugar
1/2 pint each fresh raspberries and blackberries, and 8 strawberries, for garnish
1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. With a pastry blender, two knives used scissor-style, or your hands, blend in ½ cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Preheat the oven to 350°F. Lightly grease a 9-inch cake pan, line the bottom with wax paper, and grease the paper.
3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place the remaining 2 tablespoons butter pieces over berries.
4. Bake for 20 to 25 minutes or until golden brown. Cool on a rack. Remove the cake from the pan, cut it in wedges, and serve it with the fresh raspberries, blackberries, and strawberries.
Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.
Artist Point is an elegant-yet-casual dining experience with beautiful murals inspired by those in historic national park lodges, and tall windows with a panoramic view of the courtyard, waterfalls and Bay Lake. Their menus change seasonally, and the wine list exclusively features vintages from the Pacific Northwest – the sommeliers will recommend a pairing with each course. To make a dinner reservation, call 407-WDW-DINE.
The beauty and the mystery of the American Northwest are recalled at Artist Point, a specialty restaurant at Disney’s Wilderness Lodge at Walt Disney World Resort, featuring seasonal ingredients from the Pacific Northwest, from wild salmon to grilled buffalo and steamed mussels. Among our signature dishes is this deceptively rich Artist Point Berry Cobbler to bake when summer fruit is in full swing.
The cobbler (some might call it a buckle or pandowdy) comes together quickly, and is delicious straight from the oven with a flourish of raspberries, blackberries, strawberries – whatever is freshest at the market. Add a scoop of vanilla ice cream or fruit sorbet for a beautiful finishing touch.
Serves 6 to 8
1½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 ounces fresh blueberries
2 tablespoons light brown sugar
1/2 pint each fresh raspberries and blackberries, and 8 strawberries, for garnish
1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. With a pastry blender, two knives used scissor-style, or your hands, blend in ½ cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
2. Preheat the oven to 350°F. Lightly grease a 9-inch cake pan, line the bottom with wax paper, and grease the paper.
3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place the remaining 2 tablespoons butter pieces over berries.
4. Bake for 20 to 25 minutes or until golden brown. Cool on a rack. Remove the cake from the pan, cut it in wedges, and serve it with the fresh raspberries, blackberries, and strawberries.
Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.
Artist Point is an elegant-yet-casual dining experience with beautiful murals inspired by those in historic national park lodges, and tall windows with a panoramic view of the courtyard, waterfalls and Bay Lake. Their menus change seasonally, and the wine list exclusively features vintages from the Pacific Northwest – the sommeliers will recommend a pairing with each course. To make a dinner reservation, call 407-WDW-DINE.