The Cobbler Craze
Did you know that referring to yourself in the third person is a sign of severe narcissism? I’m about to do it anyway . . . Such a rebel.
Sami has been blog posting, but she hasn’t provided a recipe in a couple of days. What has she been doing lately? Baked. Fruit. Truth be told, she’s hardly left the kitchen since her family returned from Vegas! After six days of kitchen-less-ness, Sami was subconsciously dying to cook something. Throw in the fact that her sunshine left the state for six weeks, and you have a recipe for self-imposed kitchen lock-down. (third person over)
Over the course of two days, I made 15 different recipes. . . .
Three of those recipes happened to involve fruit, small ramekins, and an oven. Now, I’m sure that when Cooking Light decided to provide three separate cobbler recipes in their July issue, the publishers didn’t intend for readers to make ALL three. However, after reading their article, I was just so curious!
I’d already made the cake-topped recipe. That one was shared, since I didn’t half, third, sixth, or in this case, twelfth, the recipe. For these smaller versions, the measurement were divided into humorous proportions. In one case – I kid you not – my individual cobbler require 1/48th of a teaspoon. So charming.
The first picture up there actually isn’t from Cooking Light. I found it via Heather Eats Almond Butter, who found it via Polly. (Ah, the blog world <3) It uses almond butter, raw honey, and oat bran for a healthy breakfast treat.
The second picture wins favorite filling! A combination of ginger, lemon, and plum made a sweet-tart blend that really appealed to my palette. The Plum Cobbler’s topping wasn’t bad either! If you prefer biscuity textures, this will also be your favorite topping.
Finally, the picture with ice cream. The last picture is a blueberry filling, with a cookie-like, lattice crust. Ground, toasted almonds lend their distinct flavor to the cobbler and give it a richer flavor. Mom doesn’t even like almonds, but I tricked he into loving this crust!
Even though that Peach-Blueberry Cobbler was delicious, these versions are better . . . you want me to pick a favorite . . . don’t you? . . . I knew it.
The winner is the Lattice-Topped Blueberry Cobbler! Cooking Light suggest making the dessert with blackberries, but I didn’t have them in the fridge. That being said, I’ll use blackberries next time! This is coming from a girl who is well-known for her church, neighborhood, and school picnic cobblers. May I throw in just one last, little, narcissistic fact? One sold for 50 bucks.
Lattice-Topped Blackberry Cobbler
Via Cooking Light, I used blueberries instead of blackberries. I also 1/12th recipe to serve one.
Yield: 12 servings (serving size: about 2/3 cup)
- 1 cup granulated sugar, divided
- 6 tablespoons butter, softened
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup whole almonds, toasted
- 6 ounces all-purpose flour (about 1 1/3 cups)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons ice water
- 10 cup fresh blackberries (about 5 [12-ounce] packages)
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- Cooking spray
- 2 tablespoons turbinado sugar
1. Place 1/3 cup granulated sugar and butter in a large bowl; beat with a mixer until combined (about 1 minute). Add egg yolk, beating well. Stir in vanilla.
2. Place almonds in a food processor; pulse 10 times or until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine nuts, flour, baking powder, and salt, stirring well with a whisk. Gradually add nut mixture to butter mixture, beating at low speed just until a soft dough forms, adding 3 tablespoons ice water, as necessary. Turn dough out onto a lightly floured surface; knead lightly 6 times or until smooth. Divide dough into 2 equal portions; wrap each portion in plastic wrap. Chill 1 hour or until firm.
3. Preheat oven to 375°.
4. Combine the remaining 2/3 cup granulated sugar, blackberries, cornstarch, and lemon juice; toss gently. Arrange berry mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Unwrap dough. Roll each dough portion into a 13 x 9-inch rectangle on a lightly floured surface. Cut one rectangle, crosswise, into (1-inch-wide) strips. Cut remaining rectangle, lengthwise, into (1-inch-wide) strips. Arrange strips in a lattice pattern over fruit mixture; sprinkle dough with turbinado sugar. Bake at 375° for 50 minutes or until golden. Let stand 10 minutes.