Aug. 12, 2005 -- Summer fruit is delicious, and Chef Wolfgang Puck has found a way to make it even more scrumptious. He appeared on "Good Morning America" with delectable dessert recipes for your summer fruit -- one for cherry cobbler with shortcake topping and another for peach and blackberry cobbler.
You can find both recipes below. To print the recipes, scroll to the bottom of the page and click the "Print This Article" icon.
Cherry Cobbler with Shortcake Topping
Yield: Serves 6 to 8
For the shortcake topping:
2 cups cake flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small chunks
3/4 cup heavy cream
For the filling and garnish:
2 pounds fresh cherries, pitted
1/4 cup mild flavored honey, such as clover or orange blossom
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons lemon juice
2 tablespoons Kirsch
1 tablespoon unsalted butter, softened
2 tablespoons chilled unsalted butter, cut into small pieces, plus butter for the pan
2 tablespoons heavy cream
2 tablespoons sugar
Powdered sugar for dusting
Good-quality vanilla ice cream for serving (optional)
Start with the shortcake topping:
Put the cake flour, sugar, baking powder, and salt into a food processor fitted with the stainless-steel blade; turn the machine on and off a few times to combine.
Add the chilled butter and pulse the machine several times until the butter is chopped up into small pieces the size of gravel.
With the motor running, pour the cream through the feed tube; stop processing the moment the dough barely begins to form a ball.
Gather the dough together and transfer to a lightly floured work surface.
With a lightly floured rolling pin, gently press or roll out the dough to an 8-inch by 8-inch square.
With a large, sharp knife or pastry trimmer, neatly trim the edges of the square; then, cut it into 9 equal squares.
Line a baking sheet with parchment paper, transfer the squares to the baking sheet.
Refrigerate at least 30 minutes or until needed.
Now move on to the fruit filling.
Preheat the oven to 375 degrees F. while you make the filling.
In a medium bowl, stir together the cherries, honey, brown sugar, and cinnamon.
Dissolve the cornstarch in the lemon juice and Kirsch, and stir into the cherry mixture. Mix thoroughly.
Grease an 8 x 8 x 2-inch baking pan or a 2-quart baking dish with the soft butter.
Spoon the fruit mixture into the buttered pan.
Dot its surface with the chilled butter.
Arrange the chilled shortcake squares neatly on top of the filling in the pan.
Brush the shortcake with the heavy cream and sprinkle with the granulated sugar.
Bake in the preheated oven until the shortcake is golden brown and the fruit is bubbly, 35 to 40 minutes.
Remove from the oven and let it to settle at room temperature for at least 10 minutes.
Use a large spoon to transfer each square of shortcake and the filling beneath it to individual dessert plates.
Spoon some powdered sugar into a fine meshed sieve held over the cobbler and tap the side of the sieve to dust each portion.
Add a scoop of ice cream for each guest who would like one, and serve.
(Recipe courtesy of Wolfgang Puck, "Wolfgang Puck Makes it Easy," Rutledge Hill Press, 2004)
Late-Summer Fruit Cobbler with Peaches and Blackberries
Yield: Serves 6
1 1/3 cups (330 ml) cake flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons salt
5 tablespoons chilled unsalted butter, cut into 3 pieces
1/2 cup (125 ml) heavy cream, plus extra for brushing
1 pound (500 g) ripe freestone peaches [or substitute nectarines, or plums]
1 1/2 pints (750 ml) fresh blackberries [or substitute raspberries, or blueberries]
2 tablespoons light brown sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 tablespoon peach brandy, Kirsch, or Grand Marnier
1/8 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon unsalted butter, chilled
1 tablespoon sliced almonds
1 tablespoon quick-cooking rolled oats
Small pinch each ground cinnamon, ground nutmeg, and ground cardamom
1 tablespoon heavy cream, for glazing shortcakes
1 tablespoon granulated sugar, for glazing shortcakes
Good-quality vanilla ice cream or powdered sugar, for serving
First, make the shortcake:
In a food processor, pulse together the flour, sugar, baking powder, and salt.
Add the butter and pulse just until the mixture forms small gravel-like pieces.
With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.
Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball, being careful not to overwork it.
On a lightly floured board, roll out the dough to a 1/2-inch (12-mm) thickness.
Using a 2 1/2-inch (6-cm) cookie or biscuit cutter, cut out 6 circles, gathering and re-rolling the scraps if necessary.
Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to assemble the cobbler.
Now prepare the peaches for the cobbler filling:
Bring a pot of water to a boil and fill a large mixing bowl with ice and water.
With a slotted spoon or wire skimmer, carefully lower the peaches into the boiling water and boil until their skins wrinkle, about 1 minute.
Lift them out with the slotted spoon or skimmer and transfer to the ice water. Then, use a small, sharp knife to strip away the skin.
Cut the fruit in half, pull out the pits, cut each half into 4 or 5 slices, and put in a large mixing bowl.
Add the berries, brown sugar, cornstarch, lemon juice, peach brandy, and cinnamon. Fold gently until thoroughly mixed.
Spoon the fruit mixture into 6 lightly buttered individual deep ovenproof soup bowls.
Preheat the oven to 375°F (190°C).
Prepare the streusel topping:
In a medium bowl, combine the flour and sugar. Using a fork, cut in the butter until it resembles coarse meal.
Stir in the almonds, oats, cinnamon, nutmeg, and cardamom.
To assemble the cobblers:
Sprinkle the prepared streusel mixture over the fruit filling.
Distribute the prepared shortcake circles on top.
Lightly brush the shortcakes with heavy cream and sprinkle them with sugar.
Baking and serving:
Bake in the preheated oven until the filling is bubbling and the shortcakes are golden brown, 45 to 50 minutes.
Remove the cobbler from the oven.
Let it sit for 10 minutes before serving with vanilla ice cream or lightly dusted with powdered sugar.
(Recipe courtesy of Wolfgang Puck)