Wednesday, January 28, 2009

Blueberry Peach Cobbler

Ooooh what a lovely thing it was to be able to greet Patrick with a glass of wine and warm cobbler when he got home from class .

(That's right, class. Which means Patrick is not only our sole breadwinner, he's now taking classes, too. Sheesh.)

There's so many colorful, friendly names for those old-fashioned fruit desserts: crumble, cobbler, crisp, pandowdy, grunt. Yes, grunt. Would you eat something called a grunt? How about if it had peaches and cinnamon in it? I'm not sure.

I love them because they're quick, easy, and not all that bad for you, either. I mean, yes, there's some butter (some), and sugar, but you also get big whopping gobs of fruit. And that's a good thing, right? Especially on a cold night.

Anyway, here's my (incredibly easy) recipe for cobbler.

Fruit Cobbler

8 cups frozen fruit, thawed (choose from blueberries, raspberries, peaches, pears, cherries, or plums)
3/4 cup sugar
3 tbsp flour
1 tsp fresh lemon juice

1 cup flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, at room temperature
1/3 cup buttermilk
1 egg
1/2 tsp vanilla extract

Preheat the oven to 400 degrees.

Combine the fruit, lemon juice, 3 tbsp flour, and 3/4 cup sugar, and dump it into a 7 x 11-inch baking dish. Cover with aluminum foil, and bake 20 minutes.

Meanwhile, sift together the 1 cup flour, 2 tbsp sugar, baking powder, baking soda, and salt in a bowl. Using a pastry blender, cut in the butter until the butter is the size of teeny tiny peas. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Mix the wet ingredients into the dry ingredients until just barely blended. Once the fruit comes out of the oven, drop the dough in evenly spaced spoonfuls over the top.

Bake uncovered for 20-25 minutes, until the top is golden-brown and lovely. When you put the cobbler in to bake, you should take your ice cream out of the freezer so it has time to soften. Serve warm.

1 comments:

kamigiglio@yahoo.com said...

I love cobbler! Thanks for the reminder that I should definitely make some variety of it soon!

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