Super Simple: Strawberry Cobbler

I love cobbler. Pure and simple. Love it. It is super simple and awesome. It's pretty hard to screw up too. This is the simplest version yet. Incredibly moist, sweet and delicious. Not for the faint of heart carb-wise, but once in awhile you just have to have what you have to have!

Eat Fresh: Peach and Raspberry Cobbler

This is my favorite time of year: peaches are abundant. So many types, sizes, colors.  But nothing beats a Georgia peach for sweetness an texture.  I like a little bit of a twist on classic peach cobbler - it's just sometimes called for!  Kick it up a bit, make it a little better, whatever works, just do it (with all due respect to Nike.)  This recipe I adapted from Paula Deen the Butter Queen. I reduced the amount of butter and sugar and added a little kick with Chipotle powder and cinnamon in the peaches as they cook and added cinnamon and ground ginger to the batter.  I also opted to put in a pint of fresh, beautiful raspberries.  Tart. Textural. Delicious.  The aroma as it cooks is unbelievable.

Ingredients

• 4 cups peeled, sliced peaches (I dice them into 3/4" dice)
• 1 pint fresh raspberries (or blueberries, or blackberries... see where I am going?)
• 1 cup light brown sugar, divided
• 1/3 cup water
• 5 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• 2 Tablespoons ground cinnamon
• 1 Teaspoon ground ginger
• 1/2 Teaspoon Ground Chipotle powder

Directions

Preheat oven to 350 degrees F. Combine the peaches, 1/2 cup light brown sugar, and water in a saucepan with 1 tablespoon cinnamon and the Chipotle. Bring to a boil and simmer for 5 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt. I use a covered casserole because it makes it easier to store when finished.

Mix remaining sugar, flour, cinnamon and milk, whisking slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.  This is the result:

You can also opt to do the batter on top (as I did in a previous post).  Just do what makes you happy.  this crust is very "cakelike".  I like to turn all the fruit mixture and then serve. To serve, scoop into a bowl and serve with your choice of toppings, or go completely naked and enjoy it as is.

You can also add a pint of any type of fresh berries when you spoon the peaches into the batter and it really turns out equally well each time.  ENJOY!

Delicious: Peach, Blackberry and Raspberry Cobbler

Once in awhile I just get the urge for something decadent, satisfying and seasonally appropriate.  Thus tonight's cobbler. It is so good, you will have to really resist the urge to immediately dig in when it comes out of the oven.  But wait.  15 minutes won't kill you and it's worth the wait.  Serve it up with some frozen vanilla yogurt or vanilla ice cream.. delicious.

Peach, Blackberry and Raspberry Cobbler
(adapted from Cooking Light 2008)

• 1/2 cup melted butter
• Cooking spray
• 2 fresh peaches peeled and diced into "berry sized" piece
• 6oz. fresh blackberries (one container)
• 6oz. fresh raspberries (one container)
• 1 cup plus 1 tablespoon all-purpose flour
• 1 cup sugar
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon 
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk 
•  

Preparation
Preheat oven to 350°. Pour 1/4c melted butter into the bottom of a 2-3 quart dish coated with cooking spray. Combine peaches, blackberries, raspberries, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1 tablespoon flour in a large bowl. Add 1/4 cup sugar and toss to combine. Pour mixture into prepared baking dish. Combine 1 cup flour, 3/4 cup sugar, baking powder, and salt in a large bowl; mix with a whisk. Add remaining 2 tablespoons melted butter and milk, stirring with a whisk. Pour batter evenly over fruit mixture. Bake at 350° for about an hour until golden brown. Let sit for 15 minutes before you dig in.