RECIPE: Summer (healthy!) Berry Cobbler
We just saw the tangles from the car window, dotting the hillside on the edge of a new housing development. Blackberries.
I know: poor shoe choice for battling the thorns. And my legs have some new scratches. But look! Beautiful berries.
So when we saw the sign for a u-pick blueberry farm, we stopped.
They don’t spray the crop (yippee!) and they handed me a huge bucket. Really? They think I’ll pick THAT many? Well. I needed it.
In case you ever wondered what 7lbs of blueberries looks like, now you know.
And for about $12! Rock on.
Blueberries are the super-heroes of the fruit community, hands down. Some will even argue they top veg lists, too.
- They have anti-cancer properties due to high levels of antioxidants.
- The berries are high in Vitamin C and fiber, too.
- And hello? They’re even native to North America.
So? A cobbler was born. With peaches.
Fruit was mixed with a touch of sugar (I should have left it off entirely), corn starch, vanilla extract and lemon juice.
The topping is where I veered from direction:
- The ask: 2 cups of white flour. To me, this means: 1 C whole wheat flour + 1/2 cup rolled oats + 1/2 cup almond meal.
- Cream? How about soy milk instead. With a splash of almond liquor.
- The spice? Salt and vanilla. Great. How about a sprinkle of flax. And grated lemon peel, too?
That splash of almond liquor to the topping? YUM. I think next time I’d emphasize the almond even more. Almond slivers? Extract? Marzipan?
But still: so good. And pretty good FOR you, too. Considering.
Rating: 4 of 5 glasses of almond liquor. And some ice cream to go with it.
|Summer (healthy!) Berry Cobbler||
- 2 organic peaches, washed and sliced
- 3+ C washed berries
- 3 Tbsp sugar
- 3 Tbsp corn starch
- Juice of one lemon
- 1 tsp pure vanilla extract
- 1 C whole wheat flour
- 1/2 C rolled oats
- 1/2 C almond meal/flour
- 2 Tbsp flax meal
- 1 tsp salt
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- Zest of the lemon you used juice for in the filling
- 1/2 stick of unsalted butter, cold (frozen is best) cut into small cubes
- 1 C soy milk
- Splash of almond liquor (1 tbsp?)
- Preheat oven to 400 F.
- For the filling, in a bowl mix (lightly! don’t break the berries!) the fruit, cornstarch, sugar, vanilla and lemon. Set aside.
- For the topping, mix the ingredients. The butter can still be lumpy (pea sized) and the batter will be sticky.
- Butter a 2 quart baking dish (ceramic preferred). Pour in the fruit and scrape the bowl for juices. Add the topping by by spooning lumps of the batter onto the fruit. There will be small holes, and the fruit doesn’t need to be covered entirely. The fruit will bubble up and around the lumps.
- Depending on how full your dish is, it may bubble over. Think about lining the below rack with tinfoil or placing a cookie sheet there.
- Bake for about 45 minutes (when the fruit is bubbly throughout and the topping is browned). Let cool on a wire rack before serving.
- It’s excellent with ice cream, of course. Or for breakfast, too. Enjoy.
Inspired by the Peach and Berry Cobbler recipe from In the Sweet Kitchen cookbook by Regan Daley.