Mid-July Version – Peaches & Blueberries
This recipe is one of our family favorites!
You can easily adapt it to the fruits you find at your farmers market on a given week and change the spices accordingly…the options are limited only by your imagination. The small baking pan fits in any oven and can go straight to the table.
1 cup flour
1 cup sugar
1 tablespoon baking powder
A pinch of salt
1 teaspoon spices: allspice
2/3 cup milk
½ teaspoon vanilla
3 cups total fruit: peaches & blueberries
1 stick of butter
Preheat oven to 375 degrees. While the oven is heating, cut a stick of butter into four pieces and place in an 8 x 8 glass baking pan, put the pan in the oven to melt the butter.
While the butter is melting, mix the dry ingredients in a medium sized mixing bowl. Stir in milk and then the vanilla.
Once the butter is JUST melted in the pan remove from the oven and pour the batter directly in on top of it. Spread the batter out gently, not touching the bottom of the pan with the spoon.
Sprinkle the fruit evenly over the top of the batter. Bake for one hour, until the cobbler is golden brown and coming away slightly from the edge of the pan. Cool for 15 minutes before serving.
Serves six.
I don’t recommend using a metal or ceramic pan but if you do, lower the temperature to 350 and cook it a little longer, otherwise the center tends to be mush and the edges chewy.
For other variations – mixed berries + cloves, apples + cinnamon, plums + 1 TBS crystallized ginger chopped.
Preheat oven to 375 degrees. While the oven is heating, cut a stick of butter into four pieces and place in an 8 x 8 glass baking pan, put the pan in the oven to melt the butter.
While the butter is melting, mix the dry ingredients in a medium sized mixing bowl. Stir in milk and then the vanilla.
Once the butter is JUST melted in the pan remove from the oven and pour the batter directly in on top of it. Spread the batter out gently, not touching the bottom of the pan with the spoon.
Sprinkle the fruit evenly over the top of the batter. Bake for one hour, until the cobbler is golden brown and coming away slightly from the edge of the pan. Cool for 15 minutes before serving.
Serves six.
I don’t recommend using a metal or ceramic pan but if you do, lower the temperature to 350 and cook it a little longer, otherwise the center tends to be mush and the edges chewy.
For other variations – mixed berries + cloves, apples + cinnamon, plums + 1 TBS crystallized ginger chopped.
1 comment:
Please mail me the plum/ginger version immediately. Thanks!
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