Cobbler is one of my favorite desserts. Totally. I think I could create a whole recipe section based completely on my cobbler variations.
I know in the last post I was talking about all the things I can not eat. Cobbler is definitely one of the things I can not eat. Or at least not very often. Indulging once a week or once every two weeks is probably the max.
Anyways, today I was craving hot sweet fruit and a crispy biscuit crust. I knew I needed to make a cobbler, even if it meant giving it away the next day. Which is what I fully intend on doing by the way. Before bed I’ll wrap it up in plastic wrap and put it in the fridge where it can hang out till I can find a happy home for it in the morning.
This cobbler is a little different then normal, because I used all whole grain flour and a bit of whole rolled oats. I also cut the sugar down a bit. Not that I could tell at all, it was still the sweetest thing I have eaten all week!
This kind of dessert is great for a last minute party or potluck offering. You probably have all the ingredients in your house and almost any fruit can be substituted in for the berries I used here. Get creative! Blackberries and peaches? Strawberries and rhubarb? Plums? You get my drift.
Top a generous serving with ice cream and you will be in everyones good books.
Warm up and top with yogurt (or heck, ice cream again) for breakfast and your husband may give you funny looks, but really, whats better then dessert for breakfast? Yeah…nothing.
Whole Grain Summer Berry Cobbler
( adapted from The Joy Of Cooking )
1 cup Whole Grain Flour
1/3 cup Whole Rolled Oats (any kind would work, but thats what I like)
2 tbsp Sugar
2tsp Baking powder
5 tbsp Cold and Hard butter or margarine
1/2 cup Milk
6-8 cups Fresh Fruit, cleaned and cut appropriately, I used 4 cups blueberries and 3 cups raspberries
3 tbsp Cornstrach. This makes your fruit thicker and jam-like, if your fruit is super juicey add an extra tablespoon
1/2 cup Sugar
1/2 tsp cinnamon (optional…I did not use it this time..)
1. Combine fruit with cornstarch and sugar and cinnamon if desired.
2. Pour into an 8×8 or 9×9 square casserole dish and set aside for a minute.
3. Turn oven on and preheat to 375 degrees F.
4. Combine all dry ingredients in a medium/large bowl.
5. Cut in butter till course crumbs form and no large butter chunks remain.
6. Stir in milk and quickly combine to make a cohesive dough. If the dough is super wet still, add 1 or 2 tbsp flour. Dough will be sticky.
7. Using two spoons, scoop little balls of dough and drop over the top of the fruit. There should be enough dough to almost entirely cover the top of the fruit. There will be tiny holes between dough. That is ok. You can smooth out dough with a angled spatula if you really want.
8. Brush dough lightly with milk and sprinkle 2-4 tbsp sugar over the top. This gives it a nice crunch.
9. Bake at 375 for 45-55 minutes. Check at the 45 minute mark. Cobbler crust should be browned nicely and slightly crunchy. Fruit will probably be bubbling around the edges of the pan. Yum.
10. Cool 10 minutes on the counter and serve warm with ice cream, yogurt, whipping cream or by itself. Also great cold or reheated the next day.
(To reheat, either microwave individual portions, or pop the whole pan in a preheated 350 degree oven for 15 minutes)