Fruit Cobbler

We have a love of all things cobbler around here. Blueberry and peach are favorites, but apple cobblers in the fall are also quite yummy. I found a new cobbler recipe from Mark Bittman that I have tried in two different versions now and it is mouth-watering and YUMMY!

The first version I tried was blueberry cobbler. As you can see, no one liked it. (sarcasm font)

Blueberry cobbler (a few hours out of the oven!)

Then tonight I tried it with fresh South Carolina peaches. Oh. My. So Much Yum!!

Peach Cobbler

And this version, made with raspberries, blackberries, blueberries and nectarines was also wonderful:  
So here is the recipe from Mark, with my notes in italics.

Ingredients:

• 4 to 6 cups blueberries or other fruit, washed and well dried, peeled and sliced as necessary
• 1 cup sugar, or to taste  (I did not use that much. For the blueberries, maybe 3/4 cup. For the peaches, about 2/3 cup.)
• 8 tablespoons (1 stick) cold unsalted butter, cut into bits, plus some for the pan
• 1 /2 cup all-purpose flour
• 1 /2 teaspoon baking powder (I used a “heaping” 1/2 teaspoon so it was probably closer to 1 scant teaspoon. It’s the way I bake.)
• Pinch salt
• 1 egg
• 1 /2 teaspoon vanilla extract (Surprisingly, this is essential. You don’t need cinnamon for peaches or blueberries. The vanilla brings out the flavors of the fruit nicely!)

Directions:

1. Heat the oven to 375°F. Toss the fruit with half the sugar and spread it in a lightly greased 8-inch square or 9-inch round baking pan.

2. Combine the flour, baking powder, salt, and remaining 1/2 cup sugar in a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the egg and vanilla.  (NOTE: I am a “mix by hand” fan. I used my hand — clean! — and combined the butter into the flour with my fingers. Then I used a wooden spoon to mix in the egg and vanilla. This seems to be a fairly straight-forward recipe and a food processor seemed like overkill. Your choice.)

3. Drop this mixture onto the fruit by tablespoon-fuls; do not spread it out. Bake until golden yellow and just starting to brown, 35 to 45 minutes. Serve immediately. (Actual time for both versions was closer to 30 minutes. And yes, serve it warm! But don’t go far or you won’t get any!)

Final notes:

Our favorite cobbler so far from this recipe is always the most recent one! 😉 However, I’ve learned that you must keep the butter COLD as you mix the topping. Otherwise it is not as crisp a crust. 

Enjoy!

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About Deb

Wife, mom, sister, pastor, bereavement counselor, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved by the Divine, and grateful.

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