A couple of weeks ago, Reuben's family went on vacation and asked if we'd be willing to look after their chickens and harvest their ripe produce. Well, of course we agreed. There's nothing quite like freshly laid eggs and raspberries eaten right off the bush.
Helen and I walked the half mile (or so - I'm so bad with distances) to Reuben's family's place and picked three berry baskets of raspberries. There were also a few precious blueberries ready to be plucked. This was more than we could eat fresh, so I decided to put the fruit into a cobbler.
That turned out to be an excellent plan. There's something marvelous about warm berries covered with a sweet, hearty topping. It's even better with cream, though (shockingly enough) Reuben thought it was good without. Crazy man! ;)
This cobbler is really stupid easy. Just melt butter in a pan, toss some berries with fruit, whip up a (very simple) batter, and shove it into the oven. I think you'll be quite pleased with the results. We were!
Mixed Summer Fruit Cobbler | PRINT
adapted from A Couple Cooks
A super simple but delicious cobbler using whatever soft summer fruits you have on hand.
3 tablespoons butter,
4 cups summer fruit (I used half raspberries and half blueberries here, but I've also used peaches. Use whatever soft fruit you have!,
1/8 cup organic can sugar,
1 cup organic all purpose flour (you could definitely use whole wheat here as well),
1/2 cup sucanat,
2 1/4 teaspoons baking powder.
1/2 teaspoon real salt,
1 cup whole milk,
1/2 of a vanilla bean, just the seeds, or 1 teaspoon vanilla extract,
1/2 tablespoons demerara sugar, optional,
Preheat oven to 350 degrees F (175 C). About 5 minutes before the oven is finished preheating, put the butter in a 1 1/2 quart casserole dish (I've used a glass pie dish and another odd-sized round pan I've had for years) and place in the oven to melt. Don't forget about it or it will burn!
In a large bowl, toss the fruit with 1/8 cup of sugar. Set aside.
In a medium bowl, whisk together the flour, sucanat, baking powder, and salt. Add the milk and vanilla. Whisk just until everything is moist.
Pour the batter over the melted butter in the pan. Dump the berries on top and spread around a bit. Place in preheated oven and cook until golden brown and set, about 45-60 minutes. About 20 minutes into the baking time, pull the cobbler out and sprinkle with the demerara, if desired. Continue cooking until done. The berries will sink to the bottom and the batter will form a lovely crust on top.
Cool slightly and serve with whipped or liquid cream.