I always feel like seasons officially start so much later than they should. I was in Tennessee last weekend for my step-sisters wedding and it was a scorching 101 degrees. If it's 101 degrees, it's summertime in my book. Picnics, ice cream, beach trips, sunshine, hot weather...I love summer. It just so happens that this is my last free month of summer until retirement (let's hope so at least). Therefore, I am going to fit in as many summertime activities as possible before I start work in a few weeks. Cobbler is on my summertime list.

My family always makes cobbler the same way and it's fantastic. We toss the fruit with Splenda (yes, I realize many people are anti-Splenda...I will probably be the last person on earth to stop using it), then we mix together butter and a bit of yellow cake mix for the topping. So simple and so delicious. But that's not to rule out all other cobblers. I like them all.

This topping is much less sweet than yellow cake mix (shocker). However, I found that when you pair it with ice cream it has the perfect amount of sweetness. Still, I might add a few more tablespoons of sugar the next time I make it. It's a biscuit-like consistency with a slight crunch on the top. See that bite in the picture above? Heavenly.


Blackberry Cobbler
Recipe adapted from The Eclectic Faerie

Ingredients:

1-1/2 pounds fruit of choice
3/4 cup sugar and 6 tablespoons sugar, separated
4 tablespoons unsalted butter, cubed
1 cup self-rising flour
1/2 teaspoon salt
1 cup plus 2 tablespoons heavy cream, whipped lightly

Directions:
  1. Preheat oven to 375F {or 350F convection}
  2. Grease a 9-inch square brownie pan (or something of a similar size)
  3. Place the fruit evenly in the pan, then sprinkle with 3/4 cup of the sugar; toss to coat
  4. Dot the surface of fruit with the butter cubes
  5. Whip the cream, not too stiff
  6. Sift the flour, the 6 tablespoons of sugar and the salt into a mixing bowl; gently stir in the whipped cream until it becomes a really sticky dough
  7. Use a big spoon {and your finger} to scoop and drop the dough over the fruit; spread gently to cover as much as possible. If you like sweeter cobbler you can sprinkle a bit more sugar over the top.
  8. Place pan on a lined baking sheet and bake for 45 minutes until lightly brown & bubbly
I prefer my cobbler cold, but it'd be great either way! Can be eaten plain or with ice cream. Store in refrigerator.




My apologies for using the same plate in all of my posts! Everything else is packed up in boxes.


1 comments

northierthanthou said... @ June 14, 2012 at 11:22 AM

Looks tasty.

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