Lemon Drop Cookies

For those who love the crunch of a sugar cookie and the flavor boost from fresh lemon, these Lemon Drop Cookies combine the best of both worlds. For extra crunch and a glistening top, apply a coating of sanding sugar to the tops of the cookies before baking. Due to its coarseness, the sanding sugar won't melt into the cookies during baking.

Makes 24 (3 1/2-inch) Cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light-brown sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees F. Line eight baking sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together flour, baking soda, salt and cream of tartar. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, and beat well on medium speed after each addition. Add lemon zest and juice and mix just until combined. With the mixer on low speed, gradually add flour mixture and mix just until the flour mixture is combined. Do not overmix the dough.
4. Using a 2-inch ice cream scoop, place 3 mounds of dough onto prepared baking sheets, spacing cookies several inches apart. Lightly moisten the palms of your hands and gently flatten down the tops of the cookies. Lightly brush the tops of the cookies with a wet pastry brush and sprinkle sanding sugar over the tops of the cookies. 
5. Transfer baking sheets to oven and bake for 15 minutes until lightly golden, rotating baking sheets halfway through baking to ensure even browning. Remove cookies from pans to wire racks to cool completely. Store cookies in an airtight container at room temperature for up to 2 days.

Tip: If you need to reuse baking sheets when making multiple batches, always make sure you allow the sheets to cool completely from the previous batch before you place the dough onto the baking sheets. Cooling your baking sheets in between batches will prevent the cookies from spreading too much while they're in the oven.

Baking the Ultimate Chocolate Chip Brownies

While their popularity may be universal, there is much debate among chocolate lovers about baking the perfect brownie. Some prefer their brownie to be rich, dense and almost fudgelike, while others relish light, cakelike brownies. Finally, there are brownie purists who feel that a good brownie needs no final adornments, while some bakers prefer nuts or frosting on their brownies.

Today, we share our favorite brownie recipe, which leaves out the nuts and frosting and features a generous amount of chocolate chips. When baking these brownies, be careful not to overcook them. They should be moist, but not dry. Using the best-quality chocolate you can find (we've used Valrhona chocolate in our recipe) will only accentuate the rich flavor of the brownies.

RECIPE

The Ultimate Chocolate Chip Brownies

Makes 16

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
• 1 cup all-purpose flour
• 4 ounces unsweetened chocolate, coarsely chopped
• 4 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 6 ounces (1 cup) semisweet chocolate chips

Directions:

1. Preheat oven to 325 degrees F., with a rack in the center of the oven. Butter a 9-inch square baking pan and line the bottom with parchment paper. Coat the parchment paper with butter and lightly flour parchment paper. Set baking pan aside.
2. In a large heatproof bowl, combine the butter and unsweetened chocolate and place the bowl over a saucepan of simmering water, stirring occasionally, until the butter and chocolate are completely melted. Remove from heat and let cool slightly.
3. In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla extract and sugar; beat on high speed for 8 to 10 minutes. Reduce mixer speed to low; add melted chocolate mixture, beating to combine. Add flour and salt gradually, beating just until the dry ingredients are combined (do not overmix). Fold in the semisweet chocolate chips by hand.
4. Pour batter into prepared baking pan. Bake brownies until edges just begin to pull away from the side of the pan, but the center is still moist, about 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove cooled brownies from pan. Using a damp, warm knife, cut into 16 squares, wiping knife blade after each cut. Peel off parchment paper and serve. Store brownies in an airtight container for up to 1 week.

SOURCES

Valrhona Caraque semisweet chocolate

Valrhona Extra Bitter unsweetened chocolate

New York Cake & Baking Distributor
56 West 22nd Street
New York, NY 10010
212-675-2253 or 800-942-2539

Vanilla

Vanilla Crescents

Discover wonderful recipes celebrating vanilla, including a decadent Olive Oil Cake with Vanilla-Bean Rhubarb Sauce and Vanilla Crescent Cookies. Plus, more sweet ideas for cooking and baking with vanilla.

Halloween

Caramel Apples with Chocolate Coating

Halloween treats and sweets--learn Michael's secret for sensational Caramel Apples with Chocolate Coating. Plus discover a Halloween Jack-o'-Lantern Cookie perfect for trick-or-treating and a haunting way to light up the Halloween sky.

Fall Desserts

Gingerbread Cake

Bake fruity and spice-laden treats to celebrate the best of the season, including an old-fashioned Gingerbread Cake and an impressive and sophisticated Cranberry Pear Charlotte.

Rich Coffee Tart

Rich Coffee Tart

Discover the art of French pastry and learn how to bake a majestic Rich Coffee Tart, and discover the secret to the lightest Sweet Pastry Crust. Plus, answers to your questions about crystallized ginger.

Cooking with Apples



Puff Pastry Apple Crowns

Sweet and savory ideas for apples, including a Pork and Apple Quick Cook recipe designed for busy nights. Plus, join master baker and Chef Michel Richard for a dessert fit for a king.

Sweet Dessert Bruschetta

Food for Thought

The bruschetta (broo-SKET-ta), originally from the olive-growing regions of Italy, started out as the typical lunch of the olive grove workers. The classic bruschetta included olive oil and vegetables, such as red sweet peppers or ripe plum tomatoes, and perhaps fresh mozzarella or creamy goat cheese. Here we present a sweet dessert version.

Sweet Dessert Bruschetta

RECIPE

Sweet Dessert Bruschetta

Ingredients:

• 6 slices (about 3/4 inch thick) Italian country bread or crusty sour-dough bread
• 3 tablespoons chopped hazelnuts
• 3 tablespoons brown sugar
• 1/2 cup chocolate hazelnut spread*
• 3 medium bananas, thinly bias-sliced
• 2 tablespoons butter or margarine, melted
• Chocolate shavings or curls (optional)

Directions:

Toast bread and let cool. In mixing bowl combine nuts and sugar; set aside. Spread cooled bread slices with chocolate hazelnut spread. Layer banana slices on top of spread. Brush banana with melted butter or margarine. Top with nut mixture.
Broil 5 to 6 inches from the heat about 30 seconds or till bananas just begin to glaze and nuts are toasted. Garnish with chocolate shavings or curls, if desired. Makes 6 bruschetta.
*Note: Purchase chocolate hazelnut spread in specialty food stores or large supermarkets.

Chocolate Butter Cookies

Chocolate Butter Cookies
Makes about 2 dozen cookies

• 3/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 2 ounces semisweet chocolate, melted
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract

Combine the butter, sugar, egg and chocolate in a medium bowl. Add the flour, baking powder and vanilla; mix well. Cover the dough and refrigerate until firm, about 4 hours or overnight.
Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Cut into desired shapes with a cookie cutter. Place the cookies about one inch apart on a parchment-lined baking sheet. Bake for about 8 to 10 minutes or until lightly brown. Transfer to wire racks to cool completely.

Gingerbread Cookies

Gingerbread Cookies
Makes 2 dozen 3-inch cookies

• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup dark molasses
• 1/2 cup dark brown sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and add the molasses. Beat well.

In a large bowl, combine the brown sugar, flour, ginger, cinnamon and baking soda. Beat the dry ingredients into the butter mixture until all of the ingredients have been incorporated.
Remove the dough from the mixing bowl; halve the dough and flatten into one-inch-thick rounds.

Wrap each round in plastic wrap and chill for at least 1 hour.

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll the dough until it is about 1/4-inch thick. Cut into desired shapes with a 3-inch floured cookie cutter.

Place the cookies one inch apart on parchment-lined baking sheets. Bake for about 12 minutes or until the edges are lightly browned. Cool for two minutes on the baking sheets, then transfer to wire racks to cool completely.

Ginger Cookies

Ginger Cookies

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/4 teaspoon coarse salt
• 1 tablespoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter
• 1/2 cup packed dark-brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup unsulfured molasses

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, nutmeg, and cinnamon; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy; about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form dough into a flat round; wrap in plastic wrap. Chill the dough at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Pour the remaining granulated sugar into a bowl. Form the dough into 1-inch rounds; roll each ball in the sugar. Place the sugar-coated balls on the prepared baking sheets, spacing the balls about 2 inches apart. Using the palm of your hand, flatten each ball slightly into a flat disk.
4. Bake the cookies until brown, rotating the sheets from top oven rack to bottom and bottom to top halfway through baking to promote even browning, about 10 minutes. Transfer the cookies to a cooling rack. Store cookies in an airtight container up to 1 week.

Pastry for a Double-Crust Pie

Pastry for a Double-Crust Pie

Makes Enough for 2 Piecrusts

• 2 cups plus 4 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
• 1/4 cup ice water

1. In a bowl, stir together the flour, salt and sugar. Using a pastry blender, cut the butter into the dry ingredients until the pieces are the size of small peas. (If you have a food processor, you can use it to pulse the dry ingredients together first. Once you add the butter, pulse for about 20 seconds until the mixture resembles coarse meal.)
2. Add 1/4 cup ice water over the flour mixture, tossing with a fork until all of the dough is moistened. Depending on the humidity at the time you're making it, you may need to add more water as needed, 1 tablespoon at a time. You don't want a big sopping wet ball of dough. Just as soon as the pie crust comes together in the bowl (much like bread dough), stop adding water. (If you're using your food processor, you can add the 1/4 cup ice water in a slow steady stream through the feed tube with the machine running. Process just until the dough holds together. Do not process any longer than 30 seconds.)
3. Turn the dough out onto a flat round on a piece of plastic wrap and chill for at least 1 hour before using.

Cobblers, Crisps, Slumps and More

What does a betty, a buckle, a cobbler, a crisp, a slump and a grunt have in common? They're all members of the "clump cake" family, a broad category of desserts combining fruit with pastry, batter or crumbly streusel dough. Here are just a few explanations of some of these family members:

• Betty-Almost everyone has heard of apple brown betty. A betty is a fruit dessert made by topping fruit with browned, buttered bread crumbs.
• Buckle-This cake is made with fruit that's either sprinkled on top of the batter before baking or incorporated into the batter. During baking the fruit sinks into the cake (or "buckles") creating a tasty interior.
• Cobbler-The cobbler takes its name from the biscuit topping that's placed on top of the fruit; when baked, the topping resembles round, flat cobblestones.
• Crisp-In this dessert, fruit is topped with a loose crumb topping, consisting of flour, oatmeal, breadcrumbs or graham crackers.
• Grunt-If you've ever had a fruit pudding, you've tasted a grunt in your life. A grunt has the consistency of a thick pudding and is made by cooking fruit on top of the stove and covering it with a rolled biscuit dough. In England, steamed puddings are a traditional dessert. Early American settlers tried to duplicate this English treat, improvising on the dessert. The term grunt refers to the sound the fruit makes when it's heated. In New England, this dessert is often referred to as a "slump."

Blueberry Crumb Pie

Memorial Day in the United States has been referred to as the unofficial start of summer. Speaking of summer, county fairs can't be too far behind. One of the charms of county fairs is the annual pie-baking competition. If you've never attended one of these old-fashioned pie bake-offs, you can great some great ideas for spectacular pies just by looking at the results of the participants. Following is a recipe for a Blueberry Crumb Pie worthy of a blue ribbon.

Blueberry Crumb Pie Recipe
I received this recipe from one of my neighbors; it's a perfect picnic pie.

MAKES ONE 9-INCH PIE

Ingredients:

• 1 9-inch piecrust, well chilled
• 3 tablespoons sifted all-purpose flour
• 1/2 cup sugar, or to taste
• 3 pints fresh blueberries, picked over
• 3 tablespoons cold unsalted butter, cut into small pieces
• 3 teaspoons fresh lemon juice
• 1-1/2 cups Crumb Topping (recipe follows)

Directions:

1. Roll out the piecrust dough to a thickness of 1/8" and line a 9" pie pan with it. Crimp edges; chill until firm, about 30 minutes.
2. Preheat oven to 400 degrees F. Combine the flour and sugar, and toss with blueberries. Fill the piecrust with the blueberry mixture; dot with butter and sprinkle with lemon juice. Cover with Crumb Topping. Bake for 50 minutes, or until the fruit is tender and the juices are bubbling. Let cool before serving.

Crumb Topping Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup dark-brown sugar
• 1/2 teaspoon cinnamon
• 1 stick cold unsalted butter, cut into small pieces
• 1/2 cup rolled oats

Directions:

Combine flour, sugar and cinnamon in a small bowl. Rub butter into flour mixture with your fingers until large crumbs form. Add rolled oats; stir until combined.

Tips for Baking Cakes

Cake Baking Basics

So many people think they can't bake a homemade cake. But don't think you need to inherit special skills from you mother or grandmother. Here are my top three techniques for achieving perfect results:

1. When a cake recipes instructs you to beat together butter and sugar, this is called creaming. Creaming creates air bubbles in the cake batter and yields a good cake texture. It takes about 3 minutes with a standing mixer and 5 to 7 with a portable mixer. You'll know you have sufficiently creamed the butter when the resulting mixture is light and fluffy.
2. Baking is a science. Measure your ingredients accurately. Adding too much flour or too little liquid ingredients can prevent your cakes from baking correctly. Remember to always use level measurements for dry ingredients like flour and sugar by using standard dry measuring cups; liquids are always measured using liquid measuring cups.
3. If you're making a meringue cake (like Orange Meringue Cake), an angel-food food cake or chiffon cake, it is important that your bowl, beaters, and spatula be free of all fat or grease. Otherwise, the egg whites will not whip properly. Wash all utensils in hot, sudsy water and dry well.

Using Margarine for Baking

When using margarine for baking, choose one that contains no less than 60 percent vegetable oil, according to the Better Homes and Gardens test kitchen. Spreads that contain less vegetable oil and more water can affect the texture and overall quality of your baked goods, they say. For example, biscotti made with an extra light margarine or spread won't be as crisp as expected. When shopping for margarine or other spreads, the BH&G test kitchen recommends carefully reading package labels (especially the fine print) to see how much vegetable oil is in a product.

Valentine Cookie Heart

Bake a large Valentine heart cookie inspired by your children's favorite food--pizza.

Valentine Cookie Heart Recipe
Makes 12 Servings

Ingredients:

• 1 1/2 cups unsalted butter
• 1/2 cup smooth peanut butter
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup semisweet chocolate pieces
• 1/2 cup peanut butter or butterscotch pieces
• 3/4 cup mini marshmallows
• 1/2 cup red, pink and white candy-coated milk chocolate pieces

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed for about 1 minute. Beat in the brown sugar, granulated sugar, egg and vanilla. On low speed, gradually beat in the flour. Refrigerate for at least 1 hour.
2. Preheat the oven to 350 degrees F. Draw a heart (about 11 inches by 9 inches) on a piece of parchment paper; turn the paper over and place the paper on a large cookie sheet. Pat out the dough into a heart shape. Bake for about 12 to 15 minutes, or until golden.
3. Remove the heart from the oven and spinkle with the chocolate and peanut butter or butterscotch pieces. Let stand for about 1 to 2 minutes or until the pieces have softened. Using an offset spatula, spread the softened pieces over the cookie crust. Top with marshmallows and candy-coated pieces. Bake for about 5 minutes more or just until the marshmallows are slightly golden. Cool on a cookie sheet on a wire rack.

Winter Baking

Spend a comforting Saturday morning at home and bake a batch of these delicious oatmeal-fruit muffins.

Oatmeal-Cranberry Muffins Recipe
Makes 12 to 14 Muffins

Ingredients:

• Nonstick cooking spray
• 1 1/4 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup sugar
• 1 8-ounce carton nonfat plain yogurt
• 1 pear, peeled, cored and chopped
• 1 apple, peeled, cored and chopped
• 1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F. Lightly coat 12 to 14 muffin cups with nonstick cooking spray or line muffin tins with paper liners.
2. In a small bowl, combine the oatmeal, flour, baking powder, baking soda and salt. In a mixing bowl, beat the eggs with the sugar until blended. Stir in the dry ingredients, yogurt, pear, apple and cranberries. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, or until the top of the muffins spring back when lightly touched.

Apple Recipes

Applesauce, apple fritters, apples with pork chops and sauteed cabbage, baked apples with cider sabayon...the list goes on and on. At this time of year, you're probably searching for a few great apple recipes to add to your files. In celebration of the fall apple harvest, we've included links to 10 of our favorite apple recipes from several years of Michael's cooking adventures on Suite.

DESSERTS

• Apple Fritters - Fritters are great for breakfast; these apple fritters are just the thing to get your day off to a sweet start.
• Applesauce Cake - As a cake that everyone will love, this applesauce cake is the perfect ending to a fall dinner.
• Baked Apples with Cider Sabayon - The comfort-food classic baked apples receives a French flair with a cider-based sabayon.
• Caramel Apple Pie -This recipe takes the traditional apple pie and updates it with the addition of nuts and a creamy caramel sauce.
•  Glazed Apple Tart - Featuring puff pastry and apples, this tart is simple to make and even more delicious to eat.
• Homemade Applesauce - Make the most of the apple harvest by preparing a batch of your own preservative-free applesauce.
• Inverted Apple Pie - We all know pies aren't usually served upside down. Not this one--surprise guests with an upside-down apple pie.
• Oven-Dried Apple Chips - You wouldn't know it from their taste, but apple chips are a healthy snack. Find out how to make these super-easy apple chips.

MAIN COURSES

• Pork Chops with Apples and Sauteed Cabbage - You just can't go wrong when you pair tasty apples with sauteed pork chops and cabbage--the makings of a classic autumn dinner.
• Pork Tenderloin with Apples - Looking for a quick-to-prepare dinner? You'll find it in this recipe, which features a main course and accompanying side dish in one place.

How to Make a Crumb Topping

A number of recipes for baked items call for crumb toppings. You might need a crumb topping for a pie or fruit crisp, for example. But have you ever tried to make a crumb topping and ended up with a mass of mush rather than small pebbles of perfect topping? Well, you don't have to resign yourself to a mass of mush if you follow these tips for producing the best crumb topping:

• First, make sure your butter is very cold. If your butter is too warm, the butter may start to melt slightly and it won't cut into the dry ingredients very well. Also, it's important to cut the butter into small pieces first.
• Most crumb topping recipes call for the butter to be mixed into the flour and sugar. When cutting the butter into the dry ingredients, be sure not to overmix or let the mixture get too warm. Also, use a large enough bowl for blending the mixture.
• Cutting the butter into the dry ingredients is best done with a pastry blender, a U-shaped pastry cutter that has tines on the bottom. Cut the butter into the mixture only until it begins to resemble "coarse meal" as most recipes describe. Ideally, the clumps in the mixture should be about a quarter inch to an inch scattered throughout the mixture. Again, keep the mixture as cool as possible. If you find it getting too warm in your kitchen and you notice the butter beginning to get too soft, place the whole bowl right into the refrigerator to chill it slightly before continuing.
• If you have a food processor, you can make a crumb topping quite quickly and easily in the machine. First, fit your food processor with the metal blade attachment. Next, place all of the dry ingredients in the bowl of the food processor. Pulse the mixture a few times to blend the dry ingredients together. Next, add the cold butter (cut into little pieces) to the mixture and pulse it for about 1 to 2 minutes, just until the mixture begins to resemble coarse meal. You can then transfer the crumb mixture to a mixing bowl where you can either form larger clumps by hand or break down larger clumps with your fingers.

Here's a great, all-purpose recipe for a crumb topping that you can use for a variety of pies and fruit crisps:

RECIPE
Crumb Topping

Makes About 3 Cups of Crumb Topping

• 1 cup all-purpose flour
• 1/2 cup dark-brown sugar
• 1/2 teaspoon ground cinnamon
• 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
• 1/2 cup rolled oats

In a food processor, combine the flour, sugar and cinnamon. Add the butter; pulse until large crumbs form, about 30 seconds. (If you don't have a food processor, cut the butter into the flour mixture with a pastry blender just until large crumbs begin to form.) Add the rolled oats; pulse the mixture just until combined.

Fourth of July Berry Cobbler

How lucky it is that just as Americans are celebrating the Fourth of July, probably the largest celebration of the summer season, that two of the country's flag colors are in full bloom in fields where shiny red and blue berries are growing in abundance and waiting to be picked. Why not take advantage of this happy circumstance and use these fresh berries in a tasty berry cobbler that can be made, packed in a picnic basket and taken to wherever you're going to enjoy some spectacular fireworks lighting the night sky. Even better, if you're going to be attending a Fourth of July barbecue or party, why not think of your hostess and put together a very patriotic-themed hostess gift?

Start with a flat picnic basket. You can find a variety of baskets at craft stores, home stores like Ikea and some department stores. Line the basket with some red-and-white dish towels and place some berry baskets filled with fresh raspberries, strawberries and blueberries. If you want, you can include your favorite pie crust and a recipe for making a delicious blueberry pie or berry cobbler. Don't forget to include the recipes: You can either handwrite them on recipe cards or print them out, attach them to card stock, and tie to the basket handles with red, white and blue ribbons.

RECIPE
Summer Berry Cobbler
Serves 8 to 10

• 4 cups fresh berries, such as blueberries, raspberries and strawberries
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 cup (2 sticks) unsalted butter, melted
• 1 large egg
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup firmly packed light-brown sugar

1. Preheat the oven to 375 degrees F. In a large mixing bowl, combine the berries, juice, sugar and cinnamon. Place the berries in a 9-by-13-inch baking dish.
2. In a small mixing bowl, blend the butter with the egg. In a separate bowl, whisk together the flour, baking powder and sugar. Add the dry ingredients to the butter mixture and stir until the mixture begins to come together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 40 minutes, or until the topping is golden brown and the juices from the fruits are bubbling. Allow the cobbler to cool for about 15 minutes before serving.