Claire Saffitz Makes the Perfect Summer Berry Cobbler
From Claire Saffitz.
Watch this video on YouTube ↗
Thanks to Gozney for sponsoring this video. I’ve been excited to use the Dome XL for more than just pizza, especially for baking, desserts, and everyday cooking. You can check out Gozney’s full range of live-fire ovens here: https://bit.ly/4xTe2XJ
Claire Saffitz Makes the Perfect Summer Berry Cobbler
Claire Saffitz makes a summer berry cobbler with fresh blueberries, corn, lime, and cardamom, baked outdoors over live fire. The blueberries cook down until juicy and concentrated, while the cornmeal biscuit topping gets deeply golden and crisp around the edges.
The biscuits have fresh corn kernels folded into the dough, along with lime zest, cornmeal, cold butter, and cream. Finished with Demerara sugar, they’re tender inside with plenty of texture on top—a really good match for the warm blueberry filling underneath.
In this episode, Claire walks through how to make berry cobbler from scratch, from getting the consistency of the filling right to making a tender biscuit topping and knowing when the whole thing is properly baked. She’s also cooking outside in the Gozney Dome XL, experimenting with how the high, direct heat of live-fire cooking affects the fruit, browning, and texture of a classic summer dessert.
#blueberry #clairesaffitz #dessert
BERRY COBBLER
13x9-inch
FILLING
3 pounds fresh blueberries
½ cup granulated sugar (2.6 oz / 75g)
¼ cup cornstarch
3 tablespoons fresh lime juice
2 teaspoons vanilla extract
½ teaspoon ground cardamom
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
BISCUIT TOPPING
1⁄3 cup sugar (2.3 oz / 66g)
2 teaspoons finely grated lime zest
2¾ cups all-purpose flour (13.8 oz / 390g), plus more for sprinkling
1 cup cooked fresh corn kernels
¼ cup cornmeal, plus more for topping
4 teaspoons baking powder
1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt
1½ sticks unsalted butter (6 oz / 170g), frozen
2 cups heavy cream, chilled, plus more for brushing
Demerara sugar, for sprinkling
Chapters:
00:00 Intro
00:53 Ingredients & Special Equipment
02:24 How To Make Berry Cobbler
03:29 Light the Oven
04:34 Bake the Filling
05:00 Make the Cobbler Topping
07:11 Remove & Let Cool
08:03 Serve
10:41 Cat cam
What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?h...
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Claire Saffitz Makes the Perfect Summer Berry Cobbler
Claire Saffitz makes a summer berry cobbler with fresh blueberries, corn, lime, and cardamom, baked outdoors over live fire. The blueberries cook down until juicy and concentrated, while the cornmeal biscuit topping gets deeply golden and crisp around the edges.
The biscuits have fresh corn kernels folded into the dough, along with lime zest, cornmeal, cold butter, and cream. Finished with Demerara sugar, they’re tender inside with plenty of texture on top—a really good match for the warm blueberry filling underneath.
In this episode, Claire walks through how to make berry cobbler from scratch, from getting the consistency of the filling right to making a tender biscuit topping and knowing when the whole thing is properly baked. She’s also cooking outside in the Gozney Dome XL, experimenting with how the high, direct heat of live-fire cooking affects the fruit, browning, and texture of a classic summer dessert.
#blueberry #clairesaffitz #dessert
BERRY COBBLER
13x9-inch
FILLING
3 pounds fresh blueberries
½ cup granulated sugar (2.6 oz / 75g)
¼ cup cornstarch
3 tablespoons fresh lime juice
2 teaspoons vanilla extract
½ teaspoon ground cardamom
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
BISCUIT TOPPING
1⁄3 cup sugar (2.3 oz / 66g)
2 teaspoons finely grated lime zest
2¾ cups all-purpose flour (13.8 oz / 390g), plus more for sprinkling
1 cup cooked fresh corn kernels
¼ cup cornmeal, plus more for topping
4 teaspoons baking powder
1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt
1½ sticks unsalted butter (6 oz / 170g), frozen
2 cups heavy cream, chilled, plus more for brushing
Demerara sugar, for sprinkling
Chapters:
00:00 Intro
00:53 Ingredients & Special Equipment
02:24 How To Make Berry Cobbler
03:29 Light the Oven
04:34 Bake the Filling
05:00 Make the Cobbler Topping
07:11 Remove & Let Cool
08:03 Serve
10:41 Cat cam
What's for Dessert by Claire Saffitz is out now: https://geni.us/WjcIbfp
Dessert Person Online: https://www.dessertperson.com/
Claire on Instagram: https://www.instagram.com/csaffitz/?h...
Claire Merchandise: https://www.dessertperson.com/buystuff
Penguin Random House Books: https://www.penguinrandomhouse.com/
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
