Este bolo de frutos vermelhos é uma sobremesa rústica e reconfortante que celebra a doçura natural da fruta da época. A combinação do vinagre balsâmico com o açúcar realça os sabores naturais dos frutos, criando um agridoce delicioso, enquanto a massa tipo cobbler proporciona uma textura crocante por cima e macia por baixo.

Ingredientes

Doce

  • 6 colheres de sopa de açúcar;
  • 2 colheres de sopa de vinagre balsâmico;
  • fruta: ruibarbo (1), pêra (1), mirtilos (250 g), framboesas (250 g), amoras (250 g), alperces (3) e morangos. (usei 1 pêra, 2 pêssegos, uvas, 6 ameixas e 3 morangos)

Massa

  • 110 g de manteiga;
  • 225 g de farinha com fermento;
  • sal q.b.;
  • 70 g de açúcar;
  • 140 ml de coalhada ou 1 iogurte natural sem açúcar. (usei o iogurte)

Preparação

  1. Lavar a fruta, retirar os caroços e cortar aos pedaços (manter a casca).
  2. Colocar numa panela com o açúcar e o vinagre balsâmico e cozinhar em lume brando por uns minutos (5 min).
  3. Retirar do lume e colocar numa travessa redonda (usei uma rectangular). Colocar num recipiente a manteiga e a farinha e misturar com os dedos.
  4. Juntar o açúcar e depois a coalhada/iogurte. Amassar na pedra e fazer pequenas bolas com as mãos (como almôndegas) e meter em cima da fruta (as minhas estavam um pouco grandes mas boas na mesma).
  5. Polvilhar com 2 colheres de sopa de açúcar e levar ao forno pré-aquecido a 190ºC durante 25-30min (eu não vi o tempo, deixei até ficar cozido e servi polvilhado com açúcar em pó).

Here’s the English version of this rustic fruit cobbler below

Mixed Berry Cake

This rustic fruit cobbler is the epitome of seasonal baking – a celebration of summer fruits transformed into a comforting dessert that’s both elegant and homely. The surprising addition of balsamic vinegar might seem unusual, but it works magic with the fruit, intensifying their natural sweetness whilst adding a subtle depth that elevates this from simple to sophisticated.

What makes this cobbler particularly charming is its rustic, handmade appearance – the hand-rolled dough balls create an irregular, cottage-style topping that’s far more appealing than perfect uniformity. The technique of briefly cooking the fruit first with sugar and balsamic vinegar ensures they release their juices without becoming mushy, creating a lovely syrupy base that bubbles up around the golden dough topping during baking.

Ingredients

**Fruit mixture**

  • 6 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • Fruit: rhubarb (1), pear (1), blueberries (250g), raspberries (250g), blackberries (250g), apricots (3) and strawberries. (I used 1 pear, 2 peaches, grapes, 6 plums and 3 strawberries)

Dough

  • 110g butter
  • 225g self-raising flour
  • Salt to taste
  • 70g sugar
  • 140ml buttermilk or 1 natural unsweetened yogurt (I used yogurt)

Method

  1. Wash the fruit, remove stones and cut into pieces (keep the skin on).
  2. Place in a saucepan with sugar and balsamic vinegar and cook over gentle heat for a few minutes (5 minutes).
  3. Remove from heat and place in a round dish (I used a rectangular one). In a bowl, combine the butter and flour and mix with your fingers.
  4. Add the sugar and then the buttermilk/yogurt. Knead briefly and form small balls with your hands (like meatballs) and place on top of the fruit (mine were a bit large but still good).
  5. Sprinkle with 2 tablespoons of sugar and bake in a preheated oven at 190°C for 25-30 minutes (I didn’t time it, just left it until cooked and served dusted with icing sugar).