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.