cure-for-the-blues berry cobbler


waiting.jpg

i took my son to SFO today, and i’m feeling a little blue. so i cheered myself up with this recipe. i tried to make it last night, to celebrate his departure, but fouled the recipe up with baking powder. i guess that was too much chemistry. the kids were honest with their food critique, but they ate it anyway, so it wasn’t a total disaster.

anyway, this is the fixed recipe.

kids could make this with very little supervision, and what’s better, come mother’s day, father’s day, or the feast of midsummer, they could make it for *you*. as an enticement you might tell your teenager how impressed their future paramours will be if they bake their girl/boy friend a pie! cobbler’s practically pie, when it comes to affairs of the heart.

enjoy.

raspberries.jpg

  • fresh blueberries
  • fresh raspberries
  • 1 fresh peach or nectarine (optional)
  • 1 cup whole wheat flour
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 – 3/4 cup sugar (more or less)
  • coriander
  • cinnamon
  • lemon juice

A) First things first: blend the flour, cinnamon, and 1/4 cup of the sugar together. then cut in a tablespoon or two of butter at a time, with a fork. This means just smash the butter in until it is blended with the flour mixture. You’ll end up with a kind of crumbly mess in your bowl. No worries.

B) Wash and drain your lovely berries – you may pat them dry if you are feeling kind and motherly. If you are going to add the stone fruit as well, now is the time. Pour half the remaining sugar on the fruit, stir gently, and TASTE A BERRY. If there is any mistake you can make with this recipe, adding too much sugar would be it. Let this idea guide you – the sugar should enhance the slightly sour berries, not turn them into candy. You know what I mean. For this reason, don’t sample a peach or nectarine – try the berry. You’ll have a better chance of getting the proportions right.

Now pour in a tablespoon or so of lemon juice, and add a dash of coriander. Pour the fruit into a baking dish and sprinkle the crumbly flour mixture on top. Then put the pan into an oven pre-heated to 450F or so.

Now you have a few minutes where you can do whatever you like. I suggest whipping some cream* by hand (or electric beater, as long as it’s not store-bought aerosol whipped cream) – by the time you’re done, the fruit will be bubbling out from under the topping and the cobbler will be ready to eat.

the following picture is NOT of the cobbler i made – next time i make it i will be sure to photograph it before i eat it all up.

67_blueberry_cobbler.jpg

*Whipped Cream:

  • 1 carton of heavy whipping cream
  • 1 Tbl sugar – I’m not kidding, just 1 Tbl – no more!
  • vanilla extract

I purposely don’t say how much vanilla extract because I don’t remember. I think about a teaspoon is right – but I usually add a few drops more because I love the taste.

Above all – err on the side of caution with the sugar, and you will be amazed at how much better everything tastes. There is sugar in dairy to begin with (lactose = milk sugar) and then add that to the natural sugar in the fruit, the added sugar in the fruit, and the added sugar in the crust/topping, and you’ll see how easily the sugar can overwhelm the berries, which is the bottom line.

well, i know i feel better.

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6 Responses to “cure-for-the-blues berry cobbler”


  1. 1 phoenix July 9, 2007 at 1:14 am

    Is this a (relatively) new layout? I like it. I always pay attention to new cobbler recipes. Personally, I’m not a cobbler fan, but the three people I love most are, so I have to be on alert. I’ll try yours. (And a not-so-soft review softens quite a bit when people eat the food anyway.)

  2. 2 phoenix July 9, 2007 at 1:23 am

    I’m crossing my fingers that this doesn’t double post as I’m having a hard time posting.

    Cobblers aren’t my thing, but they are a huge hit with my 3 favorite people so I’m always on the look out and I’ll try your recipe. (I’ve never used coriander.)

    Is this a (relatively) new layout? I like it.

    I can’t offer advice about your son (not that you asked) but he’s exploring new horizons, and I hope that you’re proud you taught him to do so.

    cheers

  3. 3 cecile.johns July 9, 2007 at 2:33 pm

    hi phoenix;

    this is a new layout, yes. it works better with the size of the photos, and it’s smoother overall. thanks for the feedback.

    you know, if you wanted to roll out the dough and turn it into a flat crust, you could probably do that, if cobbler isn’t your preference. i am all about experimenting, so if you try that let me know how it goes.

    and regarding the boy – thanks, i know it will be a great experience for him.

    and, phoenix, i look forward to seeing more of your knitting!

    cj

  4. 4 healingmagichands December 7, 2007 at 1:20 pm

    This sounds wonderful, but it isn’t really a cobbler is it? I alwasy thought these sorts of fruit/crumble topping things were called crisps and the cobbler has a dough that is sort of like a rolled biscuit. I make this stuff all the time using whatever fruit is available, and I never, but never, add sugar to the fruit. My topping is cinnamon, a little salt, 1/2 c sugar, one stick of butter, 3/4 c wheat flour and 3/4 c rolled oats treated just as you describe. Good, and good for you.

  5. 5 tom January 30, 2008 at 3:14 am

    my i please use your photo of the raspberries for my sdchool project. it won’t be used for comertial use. thanks

    tom

  6. 6 sarah April 26, 2008 at 4:52 am

    hello. I am in a high school in england. Recently i have been producing a DIPLOMA IN DIGITAL APPLICATION and I was wondering if you would allow me to use your picture in it?


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