I can't exist without recipes that bring me joy and remind me of days long passed with family who lived on the farm instead of in the city, who knew the benefits of reaping from the land not the grocery. One of my favorites is cobbler.
Now, you must understand that cobbler may be experienced year-round but seasonal fruits are still seasonal. That said, I encourage you to get creative. In this same basic recipe I have used: rhubarb and strawberries; blackberries, raspberries and peaches; and peaches alone. I challenge you to come up with a combination that works for you and your family. For this recipe I will use Georgia Peaches and Rainer Cherries as they are in season.
|PEACHES AND CHERRIES|
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Lindy's Peach Cherry Cobbler
1/2 cup salted butter
2-1/2 cups fresh Georgia peaches, peeled, pitted and sliced
1-1/2 cups fresh Rainier cherries, pitted and chopped
1 cup all purpose flour
2 tsp. baking powder
a pinch of salt
1 cup milk
1 tsp of pure vanilla extract
vanilla ice cream
Pre-heat the over to 350 degrees. Melt the butter in a large baking dish (I prefer a cast iron skillet) for five or so minutes. Mash the blackberries (or your choice of fruit) in a large bowl to release some of the juice. Keep in mind that you can include a teaspoon of sugar with the fruit if the fruit you are using is tart. I tend to do this when I use rhubarb. In another bowl mix the flour, baking powder and salt. Add the sugar, milk and vanilla and blend until smooth. Take the skillet out of the oven and pour the melted butter into the batter and mix well. Pour the batter into the hot skillet then dump the fruit right in the middle. Don't stir it. Leave it be. Bake the cobbler for about an hour or until the crust is golden and a toothpick inserted in the batter comes out clean. Serve with your favorite vanilla ice cream or whipped cream. Enjoy!
What might your favorite seasonal combination be?
Life in Penned Perspective by Lindy Chaffin Start