Mixed Berry Roostart Recipe
cobbler dough/mixed berry compote/RoosTart icing/sprinkles/fresh berries/powdered sugar
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Ingredients
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Cobbler Dough
Mixed Berry Compote
RoosTart Icing
Toppings
Method
Cobbler Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- 2
Cut in Butter
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- 3
Add Milk
Pour in the milk and stir gently until the dough comes together. Do not overmix.
- 4
Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Mixed Berry Compote Preparation
- 5
Combine Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Stir gently to combine.
- 6
Thicken Compote
In a small bowl, mix the cornstarch and water together until smooth, then add it to the berry mixture. Cook over medium heat, stirring occasionally, until the mixture begins to thicken and bubble, about 5-7 minutes.
- 7
Cool the Compote
Remove from heat and let the compote cool slightly while you prepare the cobbler dough.
RoosTart Icing Preparation
- 8
Mix Icing
In a medium bowl, combine the powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. Adjust the consistency as needed by adding more milk or powdered sugar.
Assembly and Serving
- 9
Preheat Oven
Preheat your oven to 350°F (175°C).
- 10
Bake Cobbler
Spread the chilled cobbler dough in an even layer in a greased baking dish. Pour the mixed berry compote over the dough.
- 11
Bake
Bake in the preheated oven for 30-35 minutes or until the cobbler is golden brown and bubbly.
- 12
Drizzle Icing
Once baked, remove the cobbler from the oven and let it cool slightly. Drizzle the RoosTart icing over the top.
- 13
Garnish
Top with sprinkles and fresh berries, then dust with powdered sugar before serving.
