My Favorite Dessert in Chicago

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Grease a 7x11-inch pan or 10-inch oven-safe skillet with nonstick spray.
2. Mix the berries, maple syrup (or sugar), cornstarch and vanilla in the prepared pan until well combined. Set aside.
3. In a food processor, pulse the pistachios for about 15 seconds until they look like fine sand; do not over-process into a paste. Add the flour, sugar, lemon zest, baking powder and salt and pulse 6-8 times. Add the cold butter cubes and pulse 10-15 times until the mixture resembles small pea-sized clumps. Set aside.
4. In a large bowl, whisk together the yogurt, milk, vanilla and almond extract until smooth. Add the dry ingredients and stir with a wooden spoon until a moist, slightly sticky dough forms. Do not overmix.
5. Top the berries with the dough: either drop large spoonfuls or pieces over the fruit, or use a ¼-cup measure or large cookie scoop; flatten the dough to about ¾ inch thick. Leave some fruit uncovered.
6. Brush the biscuit dough with milk and bake for 45 minutes to 1 hour, until the biscuits are golden brown and the filling is bubbling.
7. Let the cobbler cool for at least 10 minutes before serving.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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