Oh yes, it's cobbler time. We just couldn't resist taking a snap of these gigantic blackberries from the newly planted patch out back of our gardens. Even seeing the size in a spoon doesn't explain my surprise when I saw that they were nearly big as a golf ball. Pop one of these juicy jumbo's in your mouth and the cheeks bulge with goodness. After an entire summer of nice rains and few berries left on the vine, the plants, no doubt, have put all their energy into a few berries.
Sharing recipes is such a wonderful hobby. It's like sharing other things in your life, seems we always get blessesd in return. Who doesn't need more wonderful recipes? Cobbler Queen, I'm not sure about; alot of my cobblers over the years have been just so-so. But now...I think I've got it. A new variation to an old favorite.
Sharing recipes is such a wonderful hobby. It's like sharing other things in your life, seems we always get blessesd in return. Who doesn't need more wonderful recipes? Cobbler Queen, I'm not sure about; alot of my cobblers over the years have been just so-so. But now...I think I've got it. A new variation to an old favorite.
Almost every recipe book on my shelf has several variations of cobbler. I've tried many but none seem to compare with something my family always enjoyed, drooled over, begged for and scraped the pan to get. My grandmother would be thrilled if she knew there was an opportunity to share this recipe. What she made often for a summer dessert is something called Rhubarb Crunch. I've shared my recipe here for peach and blueberry but try blackberry or strawberry too.
Rhubarb is an unusual plant with a very sour and distinct taste. It grows in cool climates making bunches like long ribs of reddish-pink celery with a huge green leaf at each end. In the South we usually just see it on the produce shelf at the supermarket. One must add large amounts of sugar to rhubarb, it's just as sour as lemons. When cooked it makes a deliciously beautiful pink fruit which can be made into many wonderful desserts. (I think it's a fruit. That makes me realize I should do research.)
Grandmother surely would be shocked if I bought rhubarb at the store. I imagined peaches and a few blueberries for color would be a perfect substitute, so here's my newly created and original recipe:
Peachberry Crunch
4c. peeled and sliced fresh peaches
2t. lemon juice
3/4 - 1c. sugar
2T. cornstarch
pinch of salt
1c. fresh or frozen blueberries
Stir lemon juice into the fruit to add flavor and prevent browning. Mix sugar and cornstarch together with salt and then stir into peaches. Pour into a 9X13 baking pan. Sprinkle blueberries over peaches.
Topping:
1c. sugar
1c.flour
1t. baking powder
1/2t. salt (less if you must)
2T. cooking oil or real butter
1 egg
In a medium bowl mix together the dry ingredients with a fork. Using the fork beat the egg and oil in a cup then add all at once to the flour mixture. Toss and cut in the egg with the fork or two knives until the mixture is crumbly and about the size of peas or small marbles. Sprinkle topping over fruit. Push some of the bigger pieces down into the fruit. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Enjoy with whipped cream or ice cream and a few blueberries for garnish.
Note#1: You can prepare the fruit ahead. This works well if you have peaches that are ripening faster than you know what to do with. Mix the fruit as for above recipe in a medium saucepan. (omit blueberries) Bring to a slow simmer stirring occasionally then let the mixture come to a slow boil, just bubbly. I'll hide a secret here,(add 2T real butter to the fruit) Cool and store in the frig until the next day when you are ready to finish your cobbler. Add blueberries and proceed as above.
Note#2: Adding a pinch of salt to the fruit really enhances the flavor. I try and be careful not to over salt either. A little salt compliments something sweet as does a little sugar in something sour.
Rhubarb is an unusual plant with a very sour and distinct taste. It grows in cool climates making bunches like long ribs of reddish-pink celery with a huge green leaf at each end. In the South we usually just see it on the produce shelf at the supermarket. One must add large amounts of sugar to rhubarb, it's just as sour as lemons. When cooked it makes a deliciously beautiful pink fruit which can be made into many wonderful desserts. (I think it's a fruit. That makes me realize I should do research.)
Grandmother surely would be shocked if I bought rhubarb at the store. I imagined peaches and a few blueberries for color would be a perfect substitute, so here's my newly created and original recipe:
Peachberry Crunch
4c. peeled and sliced fresh peaches
2t. lemon juice
3/4 - 1c. sugar
2T. cornstarch
pinch of salt
1c. fresh or frozen blueberries
Stir lemon juice into the fruit to add flavor and prevent browning. Mix sugar and cornstarch together with salt and then stir into peaches. Pour into a 9X13 baking pan. Sprinkle blueberries over peaches.
Topping:
1c. sugar
1c.flour
1t. baking powder
1/2t. salt (less if you must)
2T. cooking oil or real butter
1 egg
In a medium bowl mix together the dry ingredients with a fork. Using the fork beat the egg and oil in a cup then add all at once to the flour mixture. Toss and cut in the egg with the fork or two knives until the mixture is crumbly and about the size of peas or small marbles. Sprinkle topping over fruit. Push some of the bigger pieces down into the fruit. Bake at 350 degrees for 45 minutes or until bubbly and brown on top. Enjoy with whipped cream or ice cream and a few blueberries for garnish.
Note#1: You can prepare the fruit ahead. This works well if you have peaches that are ripening faster than you know what to do with. Mix the fruit as for above recipe in a medium saucepan. (omit blueberries) Bring to a slow simmer stirring occasionally then let the mixture come to a slow boil, just bubbly. I'll hide a secret here,(add 2T real butter to the fruit) Cool and store in the frig until the next day when you are ready to finish your cobbler. Add blueberries and proceed as above.
Note#2: Adding a pinch of salt to the fruit really enhances the flavor. I try and be careful not to over salt either. A little salt compliments something sweet as does a little sugar in something sour.
4 comments:
yummy!! We (me and the kiddoes) are going blueberry picking tomorrow, and I will be getting 2 40lb boxes of peaches on Saturday. I think I will make a roast beek on Sunday, with this cobbler and homemade vanilla bean ice cream for desert. Thanks for shring the recipe, I am sure it will be a keeper!
Dear Cobbler Queen,
Yea! Yea, yea, yea! Thanks so much for sharing...(and sorry if I sort of forced your hand to share the recipe. Whoops.) It was just so good that inquiring minds - and taste buds - had to know!
Enjoying your blog to pieces,
Brin
Those are the BIGGEST berries I've ever seen! And that recipe looks good enough to eat! lol
I know this is an old post, but our friend, Brin, mentioned it to me when I called her asking for a good cobbler recipe. (All the ones I kept finding were just too complicated and had too many ingredients I couldn't get where I live, Central Asia...) Yours is absolutely wonderful!! I made it for a Sunday morning fellowship potluck, and every woman there asked for the recipe! Thank you so much for sharing it. My husband vehemently pronounced when I was making it that he really doesn't like fruit desserts, that if it's not chocolate, I could count him out. Yeah... he said that BEFORE he tried it and then went back for thirds!!! :) Since all of our fruit is seasonal here, I think I'll be trying it with apples and a touch of cinnamon in the fall. I can hardly wait!!
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