a cobbler of sorts.

while watching a movie tonight, set in the depression era rural south, i was struck with a desire for a homey cobbler. i had already planned on making it later this week, but tonight, at 1 am, inspiration in the form of washed cotton dresses, and summery blustery houses came swiftly.

this is a recipe from the new vegetarian epicure, a cookbook i have owned for about 6 months. my copy is in storage right now, as we are once again, cooking in another person’s kitchen. long story short, the local library had a copy which i checked out immediately.

everything i’ve made out of it is light, and so good. so even though the pictures were taken after midnight, i had to show this lovely bit of wonderful. i wish we had vanilla ice cream, but i can’t argue with the taste of summer berries and buttermilk. it’s a bit tart at times, but it’s all berry and no bite.

i altered the recipe a bit, the largest adjustment being an addition of demerara sugar to the top of the cobbler before baking, and a bit of renaming since the cobbler recipe is so universal. onwards to the recipe…


Summer Fruit Cobbler

serves 6-8

filling:
1/2-3/4C sugar (i used a little over a 1/2, this can vary based on the sweetness of the fruit)
1-1 1/2T cornstarch, depending on the juiciness of the fruit – i found that 1T wasn’t quite enough for the berries.
1/2C water
2T lemon juice
4C prepared summer fruit or berries

topping:
1C flour
2T sugar
1/2t baking soda
1t baking powder
1/2t salt
2-3T butter, melted
1/2C buttermilk

preheat the oven to 400 degrees F. in a non-reactive pot (medium sized is fine) combine 1/2c of sugar, the cornstarch, water and lemon juice. stir to dissolve cornstarch, and add fruit. bring to a boil over medium heat, and then simmer a minute or two. taste and see if it needs more lemon or sugar, this is really according to your own taste. pour into a 1 1/2 qt casserole, and set aside.

in a bowl, mix the dry topping ingredient. in a separate bown, mix buttermilk and butter together, whisking to combine. add to dry ingredients, and mix just until blended. it shouldn’t have any big dry spots, but a little lumpy is okay. using a spoon, top the fruitwith the cobbler, and sprinkle 1-2T coarse sugar (i used demerara) over the top before putting the cobbler in the oven.

(please note, this is the before baking shot. not the golden brown bubbly after.)
bake 20-25 minutes, until cobbler is light brown on top, and bubbly. try not to eat the whole thing yourself.

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