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…
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.
2T lemon juice
1/2t baking soda
1t baking powder
2-3T butter, melted
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.