Cobbler is like soup--you need a *plan* more than you need a recipe. Here's how I make the components:
• 4-6 cups of fruit which I cook down a little bit with about a cup of sugar and 1/4 cup of flour, and 1 t. cinnamon. This can be accomplished on the stovetop in a saucepan, or to save a dish, right in the casserole dish but in the oven. You want it to get hot and start to release its juices.
• a batch of biscuit dough with 1/4 c. of sugar added.
Wow, that was easier than pie. Fill a shallow casserole with the hot fruit, blob the biscuit dough on top in a carefree manner, sprinkle with a little extra sugar, and bake as you would for biscuits--just follow the recipe on the baking powder can.
I've never made cobbler before, being more of a pie girl, but I'm about fifty times more likely to make it now after your explanation. Thanks!
ReplyDeleteI can hardly stand how good that looks.
ReplyDeleteAww, that sounds delicious, thank you for the plan!
ReplyDeleteThat looks so delicious. Oh for the days when we had blackberries galore and I was able to beg my husband to leave the most productive patch while he poisoned the rest.
ReplyDeleteI love reading a recipe with the word "blob" in it. All is right with the world. And also, Blackberry Cobbler is my favorite.
ReplyDeleteMy sister-in-law just sent me photos a couple days ago of her blackberry apple pie...and now this? Ooooh, hot blackberry desserts are my absolute favorite. Even above chocolate!
ReplyDeleteI discovered Louella's Grandmothers Peach Cobbler recipe in the Mitford Cookbook & Kitchen Reader this Summer and have been using it with great success with every fruit or berry I could think of.
ReplyDeleteYours looks divine though, I may give the biscuit with extra sugar a try!
That looks delicious! ...and we have some blackberries...
ReplyDeleteMmm.
ReplyDeleteSweet comfort food
in a beautiful hue.
{{* *}}
This looks good. I'm beginning to see how much better it is to thoroughly familiarize yourself with a recipe; then, you can experiment and make it your own, and tailor it for your needs. I've made your coffeecake and gingerbread recipes many times.
ReplyDeleteLisateresa
yes, you are so right. I have recently realized that recipes are written so differently. Most of them assume the cook is unskilled, and even those of us who have some experience in the kitchen follow the detailed recipe slavishly. I want to have the kind of confidence and knowledge in the kitchen to make and follow such a plan as you listed.
ReplyDeleteAnd I want some blackberries! I'm afraid we're at the end of our summer fruit. It's apple crisps for us now.
Blackberries...we love them!
ReplyDeleteWe were able to pick in a local briar patch
since we don't have our own yet.
I think I can make this gluten free as well, by
using the 'biscuit mix' with gf flours.
Thanks for the idea!
I love using rhubarb, strawberries and as many cooking apples as I need to make up the volume for the fruit bottom for my cobbler. Jamie Oliver has a lovely soft cobbler topping recipe. http://www.foodnetwork.com/recipes/jamie-oliver/fruit-cobbler-recipe/index.html And I too love to cook when I just make it up using basic principles. Just don't ask me to make it exactly the same a second time. lol
ReplyDeleteI've been making cobblers lately. I've had amazingly good luck with adding the Microplane-grated zest of one orange or lemon (per 9 inch pie plate cobbler) -- lemon for blackberry, orange for raspberry.
ReplyDelete