Olallieberry Cobbler
Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open
Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy
A Santa Cruz County summer dessert: fresh olallieberries baked over a quick batter with a hot syrup of olallieberry wine and butter. The batter rises up through the fruit as it bakes.
- CourseDessert
- Time45 minutes in the oven
- Oven375°F
Ingredients
Batter
Fruit
Method
- Heat the oven to 375°F. Rub a 2-quart baking dish with the 2 tablespoons of butter.
- Stir the baking mix and 2 tablespoons of sugar together, add the milk and mix to a smooth batter. Spread it over the bottom of the dish.
- Scatter the berries over the batter, then sprinkle them with the ½ cup of sugar and the cinnamon.
- Bring the wine and the 3 tablespoons of butter to a boil in a small pan and pour it over the fruit.
- Bake for 45 minutes.
As the Cobbler bakes, the crust rises to the top!
Pair with
The wine that goes into the dish: an olallieberry wine. Bargetto made one under its Chaucer's label.
More from Bargetto
- Sauce, marinade or dressing
Apricot Wine Marinade and Baste
Recipe from Bargetto Winery, first shared on Web Winery in 2000.
- Soup or stew
Beef Stew in Cabernet Sauvignon
Recipe from Bargetto Winery, first shared on Web Winery in 2002. The full recipe is on bargetto.com.
- Side dish
Braised Red Cabbage with Carignane
Recipe from Bargetto Winery, first shared on Web Winery in 2002.
More desserts
- Dessert
Mulligan's Johannisberg Riesling Raisin Crepes
Recipe from Harmony Cellars, first shared on Web Winery in 1999.
- Dessert
Poached Pears
Recipe from Devlin Wine Cellars, first shared on Web Winery in 2001.