"Thyme" for Dessert

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There's nothing like a summer fruit cobbler, but here at Tonia's Kitchen, we go beyond the what we know and take things to the next level. Everyday with Rachael Ray Magazine Executive Food Editor Nina Elder stopped by to tell Tonia about several delicious, but different recipes for fruit cobbler. The first, a classic mixed berry cobbler with the twist of thyme.  Nina says adding just a little thyme to the cobbler gives it a savory taste that mixes very well with the berries.  Another, a take on the classic peaches and creme cobbler that uses cardamom spice to liven up the taste.  Two summer favorites made even better!

FILLING

• 2 pounds fresh or frozen mixed berries (such as raspberries, blueberries and blackberries)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2 teaspoons fresh thyme leaves
• 2 teaspoons fresh lemon juice

TOPPING

• 1 cup flour
• 1/4 cup sugar, plus 1 tablespoon for topping
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cream, plus 3 tbsp. more for drop biscuits
• 2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons lemon zest

FILLING

In a large bowl, mix berries with sugar, cornstarch, thyme leaves and lemon juice until the fruit is evenly coated. Transfer to a 2-qt. baking dish.

TOPPING

In a medium bowl, whisk the flour, 1/4 cup sugar, baking powder and salt. Combine 3/4 cup plus 3 tbsp. cream with thyme and lemon zest and mix into dry ingredients just until the dough comes together. Using a spoon, dollop the dough in craggy mounds, spacing evenly on top of the berry mixture. Dab the biscuits with cream, then sprinkle them with 1 tbsp. sugar. Bake at 400 degrees until the filling bubbles and a toothpick inserted into the biscuits comes out clean, tenting with foil if the biscuits are browning too quickly, 35 to 40 minutes.