Marcus Samuelsson's Red Berry Cobbler

Ingredients

Cooking Directions

Preheat the oven to 400°F.

Stir together the flour, granulated sugar, 4 tablespoons of the brown sugar, baking powder and baking soda, salt cardamom and cinnamon. Add the butter and blend with a pastry blender until the mixture resembles coarse meal. Add the buttermilk and stir with a fork until a dough forms.

Divide the dough into 10 pieces and pat each into a 2-inch patty. Arrange on a parchment lined baking sheet and bake until the biscuits are golden, about 15 minutes.

In a medium bowl combine the vanilla bean and seeds, honey, lemon zest and cornstarch. Set aside. In a medium saucepan over medium heat bring the red wine to a boil. Stir in the honey mixture and reduce heat to a simmer; cook until the mixture thickens slightly, stirring continuously, about 2 minutes. Stir in the cherries, raspberries, strawberries, and 1/2 cup of the brown sugar and cook until the sugar dissolves, another 3 minutes. Remove from heat and discard the pod

Butter a 4-ounce ramekin. Place 5 of the biscuits in the bottom of the baking dish. Spoon the berry filling over the biscuits and crumble the remaining 5 biscuits over the top. Bake until bubbling, about 10-15 minutes. Serve with scoop of vanilla ice cream.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Marcus Samuelsson.