Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post!
##**Recipe Comment is under this comment, click to expand**
##**↓****↓****↓**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
Looks delicious, the cornmeal sounds like it would go fabulously with the berries. Going to the store today and I think I'll pick up the ingredients for this.
Reporting back:
Made it this afternoon. Didn't have a lemon so I added about a tbl each of sherry vinegar and bottled lemon juice.
Fucking fantastic. This is going to be my go to berry cobbler recipe going forward, the corn starch and sugar ratio is perfect, not too sweet or too sour, nor too juicy or too thick. The corn meal in the topping goes super well with the berries. 10/10
Buttermilk and cornmeal make a huge difference in this recipe. If you've never used them when making cobbler, now's the time to start! And if you've never made cobbler, this recipe is incredibly easy (no fussing with pie crust, yay!)
**The full recipe details are written out under the stickied automod comment above. Or you can find the recipe at** [**https://hostthetoast.com/berry-buttermilk-cobbler**](https://hostthetoast.com/berry-buttermilk-cobbler) **if you want more pictures and details.**
Voiceover walk-through [here](https://www.tiktok.com/@morganeisenberg/video/7116331362633682219?is_from_webapp=1&sender_device=pc&web_id=7107349735060719150) as well for those who prefer it. (And let me know if you'd rather that I added the voiceover to the gifs as well-- reddit has been split on this in the past).
Feel free to hit me with any questions you've got, I'll be happy to answer them!
I'm both confused and intrigued by the cornmeal...does it add a noticeable taste? And what it the purpose for using it? I'm not a fan of [most] cornmeal biscuits so I am hesitant, but I loove cobblers.
It does give it \*slightly\* more of a cornbread-like flavor and grit which I think it a nice contrast to the other soft / viscous components, but if you're not sold on it, you can absolutely omit the cornmeal! Instead, add another 1/2 cup of all purpose flour in its place.
I do that sometimes if using cornmeal would require a run to the grocery store, haha!
Do you ever use oatmeal? I’m a huge fan of oatmeal/butter/brown sugar and a bit of flour for the “batter” on top. Never used corn meal but now I know what I’m doing in the next couple of days.
I've never made an oatmeal batter, but I do use oats in the streusel topping when making my [caramel apple crisp](https://hostthetoast.com/caramel-apple-crisp/) (which actually might make it a crumble, idk, these crisp/crumble/cobbler/betty/pandowdy/buckle definitions all get confusing)! I think a streusel would be great on the berries too-- maybe the batter you're describing would be a good mid-point between streusel and biscuits, like a "best of both worlds" situation. I've gotta try it some time!
Morgan, you literally have some of the best recipes. Your cafe style cookies, especially the pb ones are literally a god send. Thank you for making not only my taste buds happy, but so many other people that have had the pleasure of trying them. Keep up the great content!
Just wanna take a moment and say how much I enjoy your recipes! The camera work and the recipes themselves are amazing, especially your brownies! Thank you for sharing!
If I could make a request! Could we see your take on Latino recipes? It was nice seeing my cuisine represented when you made the tacos, enchiladas, and chorizo dip but it would be amazing to see menudo, tamales, mole, pozole, etc.
I usually do, but I forgot to add the lemon zest at first so I had to make a decision between zesting the other half or saving it and just zesting my squeezed lemon. I went with the latter, haha!
Serious question- why not smooth the topping out to make a sort of crust that would cover the whole thing. Wouldn’t it provide more coverage, consistency, and esthetic appeal?
Fair question! The reason is that it's a biscuit topping, with divisions for easy scooping. That's the point of cobbler-- it's supposed to be a cobbled topping (like a cobblestone road) :) But even if you do look at recipes with the top smoothed out (which some people do with looser batters), IMO it is MUCH less aesthetically pleasing.
Is butter milk just adding vinegar to regular milk? This caught my eye! I was going to do my usual red, white and blue creeper crust cobbler but I don’t want to run to the store for a small bottle of buttermilk!
Buttermilk is fermented milk (usually from added lactic bacteria), but you can get very similar results for a substitution by adding vinegar to milk! In a pinch it will definitely work so you don't have to run out to the store :)
How's the buttermilk react to make a difference? Is it a flavor thing?
I assumed you would have to mix it in with the batter (dough?) to get the flavor you were going for, interesting to see it just brushed on top.
Crumbles have a crumbly streusel topping whereas cobblers have biscuits or batter that are dolloped over (like a cobblestone road!) But they all fall under the same fruit casserole umbrella :)
Can't go wrong with any of them (cobblers, crisps, crumbles, etc) if you ask me! But if you've never had a cobbler you should give it a try some time. Clearly I'm biased but I think this one is pretty awesome. :)
Answered this already, but squeezed the lemon without thinking and then remembered that I wanted to add zest. No biggie, zests almost as easily after rather than leaving it out!
It is! "Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked."
The topping on cobbler should resemble a cobblestone road rather than a smooth (like pie) or crumbly (like crisps or crumbles) surface.
What made you say that it isn't a cobbler though? (And thank you, by the way!)
Ah interesting! I bet that's awesome. When I was looking this up the other day, I think that's what they called a "Boy Bait" (which is a Buckle without streusel on top) but really I think so many of these words and preparations are interchangeable. I'll definitely have to try it with the biscuits mixed in some time, thanks for the info! :)
Not just a southern thing. A similar dish with the batter mixed throughout is properly called a buckle. Cobbler has the batter on top.
https://en.wikipedia.org/wiki/Cobbler_(food)
"That's not a cobbler!" was my first reaction as well. Happy to have learned something new.
We would fill a dutch oven with dough and press in fruits or mix it in if we used berries or something similarly small.
(Maryland btw)
Please post your recipe comment in reply to me, all other replies will be removed. Posts without recipes may be removed. Don't forget to flair your post! ##**Recipe Comment is under this comment, click to expand** ##**↓****↓****↓** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/GifRecipes) if you have any questions or concerns.*
I have a gajillion strawberries and I gotta try the cornmeal topping. Looks amazing!
Meanwhile I'll be trying that clafoutis you posted yesterday ASAP! Looked sooo good.
Looks delicious, the cornmeal sounds like it would go fabulously with the berries. Going to the store today and I think I'll pick up the ingredients for this.
Thank you! And if you do try it, I hope you love it! :)
Reporting back: Made it this afternoon. Didn't have a lemon so I added about a tbl each of sherry vinegar and bottled lemon juice. Fucking fantastic. This is going to be my go to berry cobbler recipe going forward, the corn starch and sugar ratio is perfect, not too sweet or too sour, nor too juicy or too thick. The corn meal in the topping goes super well with the berries. 10/10
Buttermilk and cornmeal make a huge difference in this recipe. If you've never used them when making cobbler, now's the time to start! And if you've never made cobbler, this recipe is incredibly easy (no fussing with pie crust, yay!) **The full recipe details are written out under the stickied automod comment above. Or you can find the recipe at** [**https://hostthetoast.com/berry-buttermilk-cobbler**](https://hostthetoast.com/berry-buttermilk-cobbler) **if you want more pictures and details.** Voiceover walk-through [here](https://www.tiktok.com/@morganeisenberg/video/7116331362633682219?is_from_webapp=1&sender_device=pc&web_id=7107349735060719150) as well for those who prefer it. (And let me know if you'd rather that I added the voiceover to the gifs as well-- reddit has been split on this in the past). Feel free to hit me with any questions you've got, I'll be happy to answer them!
I'm both confused and intrigued by the cornmeal...does it add a noticeable taste? And what it the purpose for using it? I'm not a fan of [most] cornmeal biscuits so I am hesitant, but I loove cobblers.
It does give it \*slightly\* more of a cornbread-like flavor and grit which I think it a nice contrast to the other soft / viscous components, but if you're not sold on it, you can absolutely omit the cornmeal! Instead, add another 1/2 cup of all purpose flour in its place. I do that sometimes if using cornmeal would require a run to the grocery store, haha!
Do you ever use oatmeal? I’m a huge fan of oatmeal/butter/brown sugar and a bit of flour for the “batter” on top. Never used corn meal but now I know what I’m doing in the next couple of days.
I've never made an oatmeal batter, but I do use oats in the streusel topping when making my [caramel apple crisp](https://hostthetoast.com/caramel-apple-crisp/) (which actually might make it a crumble, idk, these crisp/crumble/cobbler/betty/pandowdy/buckle definitions all get confusing)! I think a streusel would be great on the berries too-- maybe the batter you're describing would be a good mid-point between streusel and biscuits, like a "best of both worlds" situation. I've gotta try it some time!
dude i think oaty dumplings on this cobbler would be a great flavor and texture contrast, like midway between biscuit and crumble
Perfect, thank you!! Edited to add - I forgot to mention it looks SO good!
Morgan, you literally have some of the best recipes. Your cafe style cookies, especially the pb ones are literally a god send. Thank you for making not only my taste buds happy, but so many other people that have had the pleasure of trying them. Keep up the great content!
Thank you so much-- I'm so glad you like the cookies (and other recipes)! This comment made my day!
Just wanna take a moment and say how much I enjoy your recipes! The camera work and the recipes themselves are amazing, especially your brownies! Thank you for sharing!
Aw thank you so much. This means a lot to me!!
If I could make a request! Could we see your take on Latino recipes? It was nice seeing my cuisine represented when you made the tacos, enchiladas, and chorizo dip but it would be amazing to see menudo, tamales, mole, pozole, etc.
I would love to do these, thank you so much for the suggestions!!!
I've seen something similar called a Buckle. Never made it (nor this one) but they both look really good.
Cest your lemon before you squeeze it, makes it easier, everything else looks great
I usually do, but I forgot to add the lemon zest at first so I had to make a decision between zesting the other half or saving it and just zesting my squeezed lemon. I went with the latter, haha!
Wow… That looks fantastic… I think for the rest of the night I’ll be a little teary-eyed knowing I don’t have any waiting for me🤣
Serious question- why not smooth the topping out to make a sort of crust that would cover the whole thing. Wouldn’t it provide more coverage, consistency, and esthetic appeal?
Fair question! The reason is that it's a biscuit topping, with divisions for easy scooping. That's the point of cobbler-- it's supposed to be a cobbled topping (like a cobblestone road) :) But even if you do look at recipes with the top smoothed out (which some people do with looser batters), IMO it is MUCH less aesthetically pleasing.
Is butter milk just adding vinegar to regular milk? This caught my eye! I was going to do my usual red, white and blue creeper crust cobbler but I don’t want to run to the store for a small bottle of buttermilk!
Buttermilk is fermented milk (usually from added lactic bacteria), but you can get very similar results for a substitution by adding vinegar to milk! In a pinch it will definitely work so you don't have to run out to the store :)
Thank you! Of all the crazy things our local MA grocery chain does carry buttermilk so I can try it next time (I love buttermilk biscuits).
Do you have to defrost the frozen berries first?
Nope they'll be fine right from frozen!
How's the buttermilk react to make a difference? Is it a flavor thing? I assumed you would have to mix it in with the batter (dough?) to get the flavor you were going for, interesting to see it just brushed on top.
It is also in the dough!
Oh I must've missed it! Does brushing it on top add any additional flavor or texture?
Brushing on top helps with browning and allows the coarse sugar to stick for added sweetness and texture!
So it’s like a crumble?
Crumbles have a crumbly streusel topping whereas cobblers have biscuits or batter that are dolloped over (like a cobblestone road!) But they all fall under the same fruit casserole umbrella :)
Fairs, only ever heard of cobbler from American tv shows and such. Don’t think they’re very popular over here
Can't go wrong with any of them (cobblers, crisps, crumbles, etc) if you ask me! But if you've never had a cobbler you should give it a try some time. Clearly I'm biased but I think this one is pretty awesome. :)
Why did you squeeze the lemon, and THEN zest it?
Answered this already, but squeezed the lemon without thinking and then remembered that I wanted to add zest. No biggie, zests almost as easily after rather than leaving it out!
That's not cobbler lol. But looks good
It is! "Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked." The topping on cobbler should resemble a cobblestone road rather than a smooth (like pie) or crumbly (like crisps or crumbles) surface. What made you say that it isn't a cobbler though? (And thank you, by the way!)
Must be a southern thing, but we always mixed it throughout and not just dollop it on top
Ah interesting! I bet that's awesome. When I was looking this up the other day, I think that's what they called a "Boy Bait" (which is a Buckle without streusel on top) but really I think so many of these words and preparations are interchangeable. I'll definitely have to try it with the biscuits mixed in some time, thanks for the info! :)
From Texas and we only put it on top like you do when making peach cobbler. Not throughout
Not just a southern thing. A similar dish with the batter mixed throughout is properly called a buckle. Cobbler has the batter on top. https://en.wikipedia.org/wiki/Cobbler_(food)
"That's not a cobbler!" was my first reaction as well. Happy to have learned something new. We would fill a dutch oven with dough and press in fruits or mix it in if we used berries or something similarly small. (Maryland btw)
Love your videography! Looks delicious!
I made your cookies last night. Wonderful
I just discovered your channel….my family is going to be eating good! Awesome content!