I like to buy large batches of strawberries and blueberries at our local farmer's market or directly from the farm (both of which are plentiful here in Rhode Island), and freeze them. I use the berries throughout the winter to make morning smoothies: 1 banana, 2 cups apple juice, 1/2 cup strawberries, 1/2 cup blueberries-combine in blender and blend away! With my very last bunch of frozen berries from last summer's crop, I decided to make a cobbler. And the results were heavenly!
I tweaked the original recipe, which was very good to begin with--but with small changes, you can make it even more nutritious and wholesome. I also enlisted my main helper Khalil, to assist with the task!
- 4 tablespoons butter
- 3/4 cup whole-wheat flour
- 1 tablespoon ground almonds (I grind almonds** in a blender)
- 3/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
- 1 tablespoon sugar
**Ground almonds, which I keep in a glass container, make a fine addition to the cobbler dough--making the dough grittier.
- Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
- Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
- Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
- Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.