The gift of hospitality sometimes comes with food.
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)Then tonight I tried it with fresh South Carolina peaches. Oh. My. So Much Yum!!
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!)
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.