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Peach and Blueberry Cobbler

August 2, 2017

 

How delectable does this little fruit cobbler look? It’s actually a very untraditional cobbler in that the base is less streusel-like and more crepe batter-like in it’s consistency. It’s a very thin watery base but that’s good. It’s added to the pan FIRST and then the fruit is sprinkled on top of it. And you only need a few ingredients, most of which you probably have in your pantry.

 

The glory of this dish is that it’s essentially a master recipe and you can adapt it to your liking. And to the season. Is it summer? Toss in some berries! Fall? Apples and caramel! Spring? Cherries or strawberries! Winter? Riesling poached pears! Depending on the fruit I substitute out all white granulated sugar instead of the brown, or add in warming spices or herbs. But as long as you keep the standard ratios you’re good to go. It’s perfect with some whipped cream or a big scoop of ice cream. SWOON.

 

 

The batter comes together in minutes and no fancy tools are required. You need a bowl, a whisk, a microwave and a cake pan or cast-iron skillet. It takes longer to bake this than anything, mine took a full hour. I added on my usual turbinado sugar sprinkle when it has about 15 minutes left to bake. Just gives it that extra crispy top to the crust and for some reason I find that very satisfying.

 

But I’m weird like that.

 

Try this recipe out using your favorite fruit! Just make sure you use the freshest in-season fruit to really let the flavor and texture really shine through. This foolproof cobbler is simple, seasonal and easily adaptable, and the more you cook the more you realize… the best recipes usually are.

 

Blueberry and Peach Cobbler

 

1 stick or ½ C. butter

1/3 C. Brown Sugar

1 C. Sugar

1 C. Self-Rising Flour

1 C. Milk

1 ½ C. Peaches, sliced

½ C. Blueberries

1 tbsp turbinado sugar or Demerara sugar

 

  1. Preheat oven to 350 degrees. Spray a 9-inch cake pan or cast iron skillet with non-stick spray

  2. Melt the butter in a small microwave-safe bowl. Set aside to cool slightly

  3. In a large mixing bowl, whisk together the flour, white sugar and brown sugar until evenly combined

  4. Slowly pour in the milk and whisk until incorporated

  5. Add in the melted butter and again, whisk. The batter will be thin!

  6. Pour the batter into a 9-inch cake pan or cast iron skillet

  7. Add the fruit evenly over the top of the batter

  8. Bake for 45 minutes, and then add a sprinkling of turbinado sugar over the top of the cobbler.

  9. Continue to bake for an additional 15 minutes.

  10. Let cool slightly and enjoy with whipped cream or ice cream!

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