Hello and many apologies! The month of May has been nothing short of chaotic, with the days only to fly by even faster as I approach my Turkey departure date of May 31st (pending the arrival of my visa…fingers are constantly crossed).
Last weekend the boy and I made a cobbler. Now the original plan was a peach cobbler, but it’s not peach season and thus no peaches were to be found. Instead, I offered up apple or berry cobbler and he said why not combine both – and that’s how we ended up with a delicious cobbler complete with apples, blueberries, blackberries and strawberries. It was oh so good. We shared two bowls of it and I made sure to get some the next day too – couldn’t let him enjoy all of the leftovers (which he did make sure to leave me some)
Top this with some vanilla bean ice cream and your belly will never be happier.
Ingredients: (recipe adapted from A Sweet Pea Chef – the main differences are we used way more lemon and doubled the fruit – second idea of the boy which is fully supported – ohhh and that this was originally a peach cobbler recipe)
1/4 cup unsalted butter
1/2 cup all-purpose flour
3/4 cups sugar, divided into 3/8 cup each (I did a mix of white and brown – 1/8 brown and 2/8 white for 3/8)
1/2 tbsp. baking powder
1/8 tsp. kosher salt
1/2 cup milk (soy)
4 cups fruit (1 medium sized apple, and lots and lots of berries)
1-2 tbsp. fresh lemon juice
1/4 tsp. lemon zest
1/4 tsp. cinnamon (with lots more used on top)
1/8 tsp. nutmeg
Preheat oven to 375 degrees.
Melt butter in a large baking dish or dutch oven.
Combine flour, 3/8 cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Without stirring, pour batter over melted butter.
Heat remaining 3/8 cup sugar, fruit, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Without stirring, pour the fruit mixture over the batter. Don’t worry: the crust will form over the fruit during baking. Sprinkle cobbler crust with additional cinnamon or nutmeg, if desired.
Bake for 40-45 min or until crust is nice and golden.
Try and let cool off a bit so that you don’t burn your mouth – ice cream helps cool it off though (: