Artist Point Berry Cobbler is a recipe from AJ of the famous Disney Food Blog. AJ kindly did a guest post for me and took the time to make and review the recipe.
Ladies and gentlemen, I am an amateur baker at best and have a burny-smelling kitchen at worst, so I was quite pleased with how this cobbler turned out. I’m also glad to have the chance to contribute to the Cookie Madness “things to do with blueberries” fiesta happening around here these days!
A little background — Artist Point is a signature (i.e. expensive) restaurant in Disney World’s Wilderness Lodge Resort. Its featured dishes revolve around ingredients typically found in the United States’ northwest regions — think Tillamook and Black Diamond Cheddar, buffalo and venison, salmon, and lots of berries!
The most famous dessert they serve is this simple Artist Point Berry Cobbler, which even I can make. This isn’t all that sweet and the taste is light, which is why I recommend topping with a high-quality vanilla ice cream — the flavors marry very well and you can actually taste and appreciate the sweetness of the ice cream. Also, the cobbler puffs up with a crusted top, which I think would greatly benefit from the use of larger sugar crystals on top. Possibly, mid-way through baking, sprinkle with some massive sugar crystals to punch up the sweet a bit and give a really great look and texture.
The recipe is from Cooking With Mickey and the Disney Chefs by Pam Brandon, copyright 2004. There were a couple of snags when I made it, mostly involving cooking time and temp. I ended up having to turn the oven up to 370 to get the cobbler to bake thoroughly, and the timing was probably about 35 minutes versus the 20-25 listed in the recipe.
Thanks to Anna for letting me practice my baking and showcase it here on Cookie Madness! Most days, you can find me over at the Disney Food Blog, where I cover news, reviews, and information about food in Disney’s parks and resorts!
Artist Point Berry Cobbler, Wilderness Lodge, Walt Disney World
1 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
4 oz (1 stick) + 2 tablspoons cold butter, cut into small pieces
1 large egg
1 cup heavy cream
12 oz. fresh blueberries
2 tblspoons light brown sugar
1/2 pint each fresh raspberries and blackberries.
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 1/2 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 degrees f. Lightly grease a 9-in 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 two tblspoons butter pieces over the berries.
4. Bake for 20-25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut in wedges, and serve with blackberries, raspberries, and strawberries.